250g butter
1 cup of caster sugar
4 eggs
2 cups self raising flour
zest of 2 oranges
1 teaspoon vanilla essence
1 cup milk
Cream the butter and the sugar until light and fluffy, then add the eggs one at a time, beating after each addition. Add the zest, and essence.
Sift in the flour and stir to combine, then slowly add the milk a little at a time while staring until all incorporated.
Pour the mixture into 4 x 20cm lined sponge tins and bake for 30 minutes or until cooked.
Let the cakes cool before turning them out.
Linda says
I have never made a butter cake but will try this. I always default to victoria sandwich as that recipe has stuck in my head since school over 40years ago!
Lindsey @ American Heritage Cooking says
This cake looks so wonderfully dense and cakey which is how I love my cakes! A truy stunning presentation with the flowers too! You are so talented!!!
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