Preheat oven to 170C. Grease the sides of 4 mini baking tins with butter and line the base with baking paper. Note: Bake this cake using any preferred baking tin. I use 4 minis as i want to stack them into layers.
Using electric hand mixer, beat A until pale and creamy.
Add B (eggs) one at a time and beat well after each addition.
Add C. Beat until batter is smooth.
Next, sift in half of D. On low, beat for few seconds. Stop and remove the hand mixer. Sift in the rest of D and fold using rubber spatula until well - combined.
Pour batter into baking tin (s). Bake at 170C for 30 mins for smaller baking tins or 40-50 minutes for a bigger pan. Cake is done when a toothpick or skewer inserted into the center of the cake comes out clean.
Leave to cool before storing.
Serve.
