Ingredients:
3 eggs,
200g self-raising flour,
200g caster sugar,
200g butter,
OPTIONAL tablespoon cinnamon powder,
OPTIONAL tablespoon ground ginger powder.
For the buttercream icing:
(you have to guess at the ratio of butter and
icing sugar - just start with a few tablespoons
of each and taste - some prefer buttercream
very sugary, and some don't.)
Few tablespoons butter,
Few heaped tablespoons icing sugar,
A few drops vanilla extract.
Pre-heat the oven to 200 degrees Celsius.
Beat together the butter and sugar in a bowl (easier with an electric whisk) until the mixture is light and fluffy. Break the eggs into a jug and whisk. Add them to the butter and sugar mixture gradually. If it is added too fast, the mixture could curdle.
Add in the flour - to make it more light use a sieve.
Fold in carefully and add in the spices.
Pour the mixture into a square tin (about 10") so it is around an inch high. Don't worry, it will rise. Make sure the tin is greased, for has grease-proof paper, or is a non-stick tin.
Put in the oven for 20 minutes and then check to see if the cake is golden brown. Press the surface and if it springs back, it should be cooked, but just to make sure, stick a knife in and if it comes out clean, it definitely is cooked.
Wait for the cake to cool before removing it from the tin.
While you are waiting for the cake to cool, put the butter and icing sugar for the buttercream in a bowl and cream together with a spoon. Using a sieve for the icing sugar and help with lumps in the mixture and save you some elbow grease. After you have made the mixture to your taste, and are certain you have enough (a few dollops of the mixture should cover the cake) add the vanilla extract.
When the cake is cool, spread over the buttercream.
Enjoy straight away for a light fluffy dessert that will last you ages...or not if there's a group of hungry students hanging around...
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