Cake

1. Preheat your oven to 350⁰F (180⁰C).
2. Grease two 20 cm round cake pans and line the bottoms with baking paper if you can. It really helps the cakes release cleanly.
3. In a large bowl, beat the 4 extra-large eggs and 1 1/4 cups (250 g) caster sugar for about 4 to 5 minutes until the mixture looks pale, thick, and creamy, as it gives the sponge its light texture.
4. Sift together the 2 1/4 cups (280 g) cake flour, 1 tbsp (15 ml) baking powder, and 1/4 tsp (1 ml) salt.
5. Fold the dry ingredients gently into the egg mixture with a spatula. Try not to overmix, or the cake can lose some of its fluffiness.
6. In a small saucepan, heat the 1 cup (250 ml) milk and 1/2 cup (100 g) butter over medium heat just until the butter melts. Don’t let it boil.
7. Remove from the heat and stir in the 1 tsp (5 ml) vanilla essence.
8. Slowly pour the warm milk mixture into the batter while folding gently.
9. The batter will look thinner than a regular cake batter, and that’s completely normal due to the warm milk.
10. Divide the batter evenly between the prepared pans and smooth the tops lightly.
11. Bake at 350⁰F (180⁰C) for 25 to 30 minutes until the cakes are lightly golden, and a skewer inserted into the centre comes out clean.
12. If your oven runs hot, start checking at 23 minutes.
13. Leave the cakes in the pans for about 5 minutes before turning them out onto a wire rack to cool completely.
14. If you try icing them while they’re still warm, the icing tends to slide everywhere. Learned that one the hard way.

Icing

1. Beat the 1/2 cup (100 g) softened butter until smooth and creamy.
2. Gradually add the 2 cups (250 g) sifted icing sugar and mix until combined.
3. Add the 2 tsp (10 ml) vanilla essence and enough of the 2 tbsp (30 ml) milk to make a smooth, spreadable icing.
4. Spread half the icing between the cooled cake layers and use the rest on top of the cake.