Ingredients (adapted from The Cake Stall. (Australian Womens Weekly Maxi) )
125g butter, softened
1/2 tsp vanilla extract
165g caster sugar
300g self raising flour
1. Preheat oven 180c. Line 12 muffin paper cases.
2. Place ingredients in medium bowl. Beat with electric mixer until ingredients are combined and mixture is smooth.
3. Divide mixture among paper cases.
4. Bake for about 25 minutes, cool on wire racks.
I spread the cake with fresh whipping cream and chocolate cream.