3 cups (390 grams) UNI Self raising flour

2 cups (400 grams)  white sugar

4 large eggs, at room temperature

1 1/2 teaspoons (6 grams)  vanilla extract

2/3 cup (160 ml)  milk, at room temperature

2/3 cup (160 ml) vegetable oil



1.Preheat oven to  180 degrees C.

2.Butter, or spray with a non-stick vegetable spray, two  23 x 5 cm cake pans. Then line the bottoms of the pans with parchment paper or sprinkle flour.

3.In the bowl beat the sugar, eggs, and vanilla extract until smooth and creamy (about 1 minute) with an electric mixer or a hand mixer.

4.Then, with the mixer on low speed, alternately add the flour mixture (in three additions) with the milk and oil (in two additions), beginning and ending with the flour mixture.

5.Evenly divide the batter between the two prepared pans.

6.Bake for about 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in the centre.

7.Place the cakes on a wire rack to cool, in their pans, for about 10 minutes.

8.Then invert the cakes onto a wire rack. Remove the parchment paper and re-invert cakes so that tops are right side up.