Butter Cake

Preheat oven at 170c, fan force. Prepare an 8 inch cake tin.. Line the base and grease the sides (greasing helps the cake’s sides to rise well)

Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 50gm sugar and the salt and beat until stiff. Set aside.

Cream butter and 150 gms sugar until pale and fluffy. Put in vanilla seeds and and beat. Put in egg yolks one at a time and beat well after each addition.

Put in half the flour and mix on low speed until incorporated. Put in milk in 2 additions and beat on low speed.. Mix in balance of flour.

Put half the egg whites in and mix on low speed. Pour the balance of egg whites in and FOLD.

Pour batter into pan and level..
7. Bake for 45 minutes or until skewer comes out clean. (Turn down the heat to 150 for the last 15 minutes if the top seems to be getting dark). Enjoy