For a 25cm
round tin (or a 22cm square tin)
1hr 35 mins at 160°.
oven. Grease the tin and line the base.
- Beat the
butter and sugar until light and fluffy.
- Add the
eggs one at a time, beating well after each addition.
- Transfer to
a large bowl and fold in the sifted flours, stir in milk.
- Spoon into
the tin and smooth the surface.
- Bake, test
the cake towards the end of the cooking time.
- A skewer
inserted into the center should come out clean.
- Cool for 5
mins before turning out onto the wire rack.