Butter the base and sides of a 20 x
10 cm or 20 cm diameter cake tin. Line the base with non-stick baking
paper. Butter the sides and bottom of the baking tin again. Lightly
sprinkle with sugar and remove any excess sugar.
Preheat the oven to 180 degrees
Sift the flour, salt and the baking
powder together. Allow the mixture to mix well together and leave
In another mixing bowl, beat the
butter (preferably with an electric mixer) until creamy. Add the sugar
and beat for 5 minutes until very light and fluffy. Add the eggs, one
at a time. Beat into the mixture until well blended.
Fold in the flour mixture gently into
the butter mixture in three stages. Put the mixture into the buttered
cake tin and make sure that no air bubbles are caught by gently
tapping the cake tin.
Bake the cake mixture for 35-40
minutes, in a low oven position to avoid overcooking the top, until
the top is golden and springs back when touched. Alternatively, use a
skewer to test the cake. If the skewer comes out clean after being
pushed into the cake, the cake is cooked.
Transfer the baking tin with the cake
inside onto a wire rack and allow to cool for at least 10 minutes.
Carefully remove the cake from the tin and allow to cool for a further
Remove the baking paper. Cut into
slices or wedges.
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