Turn oven on to Gas Mark 3 (200 degrees celsius) or 325 degrees Fahrenheit.
-Put the butter in a bowl. Add the sugar and whisk for about 30 seconds until the sugar has disappeared into the butter. Ensure the mixture is pasty and not lumpy before continuing.
-Add the self-raising flour and baking powder, then whisk a bit, and add the 2 eggs. Whisk until paste-like and smooth. After this, add the vanilla extract. Whisk the batter for 30 seconds or until smooth.
-Get an 8 inch pan and spray on a bit of non-stick spray or use parchment paper to cover the base of the tin. Pour the mixture into the pan and spread evenly.
-Place into the oven for about 20 minutes or until golden brown. You can also poke a toothpick into the cake and if the cake is ready, the toothpick should come out clean.
-When ready, take out cake with oven gloves and place on a cooling rack.
If you want to turn this into a Victoria sponge cake, cut the cake in half horizontally, (Make sure the cake is cool) and spread strawberry jam (or any jam you prefer) on the bottom half of the cake. Grab some whipped cream and put it on top of the jam. Spread this as well. Place the top half of the cake on top and sprinkle a good amount of icing sugar or vanilla sugar on top of the cake. You can also add some strawberries on top for more flavour. There you have it! 🙂