Ingredients:
4 large Manx eggs
400g Caster sugar
1 tsp vanilla extract
300g plain flour
2 1/4 tsp baking powder
300ml whole milk
140g butter
Method:
Pre-heat your oven to 180°C.
Crack the eggs into a bowl, then beat with an electric mixer for 5 minutes, until thick and lemon-coloured. Gradually add in the sugar, beating until incorporated and the mixture is light and fluffy.
Beat in the vanilla extract. Sift together the flour and baking powder into a bowl. Gradually add this to the batter, folding in until just combined.
Combine the milk and butter in a saucepan, heating over low heat until the butter is just melted. Add to the batter and beat in lightly with an electric mixer at low speed.
Pour the resultant batter into a greased 30cm (12 in) diameter springform cake tin. Transfer to your pre-heated oven and bake for 40-45 minutes, until the top is golden and springy and a skewer inserted into the centre emerges cleanly.
Serve warm with whipped double cream and your choice of fresh fruit.
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