• 1 cup (240 g / 8.5 oz) butter
• 1 cup (240 ml / 8.1 oz) milk
• 1 teaspoon vanilla extract
• 2 cups (450 g / 16 oz) white granulated sugar
• 3 cups (400 g / 14 oz) all-purpose flour
• 3 teaspoons baking powder
• 3 pinches of salt
• 4 eggs

Procedure (brief)

1. Preheat oven to 175 °C (350 °F)
2. Cream the butter and sugar together until fluffy.
3. Beat in the vanilla and eggs, one at a time, ensuring the batter is well mixed after each egg.
4. Gradually sift in the dry ingredients, alternating with small additions of the milk.
5. Transfer to a greased and floured baking pan.
6. Bake at 175 °C (350 °F), until a skewer inserted shows no moist crumbs.

7. You will need these things:
8. The ingredients. (Salt not shown here)
9. Cooking implements: beaters, large bowl, cup measurement and large cake tin. Scales optional.
10. An oven, of course!

11. 1. Preheat your oven.
12. 2. Cream the butter and sugar together.
13. 3. Crack the eggs in, and beat them in too
14. After beating in the eggs, it looks like this
15. 4. Now get your flour and milk
16. 5. Mix a little bit of flour in it.
17. 6. Then a little bit of milk.
18. Repeat 5 and 6 until done. By now the mixture will be very smooth.
19. 7. Pour the mixture into a greased and floured cake tin, then pop it in the oven
20. 8. Checking if the cake is "done": put a sharp knife or skewer into the centre of the cake
21. If the knife is dirty - the mixture is still wet - put it back in! (This was after about 15 minutes, it takes a lot longer)
22. Finally, it's done! Notice how brown the top is, due to the high sugar content