The easiest and most useful cake I know - Cook with Gem

Name: The easiest and most useful cake I know - Cook with Gem
Ingredients: 225g (8 oz) salted butter, very soft but not melted (microwave for a few seconds if need be); 200g (7 oz) unbleached golden caster sugar (superfine in the US); 1 teaspoon vanilla extract; 4 large free-range eggs at room temperature (pop them in a bowl of warm water for a minute if they’re cold); 200g (7 oz) self-raising flour (or use 185g all purpose/plain flour mixed with 2 teaspoons baking powder); 25g (2 tablespoons) cornflour (cornstarch in the US); 1 teaspoon baking powder; A pinch of fine grain sea salt; 3 tablespoons milk; Plus your choice of fruit – in the photo above I used 2 fresh figs, quartered.

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I love this cake, because it breaks the rules that we're meant to follow and gives you the freedom to play with flavour. It truly is the easiest cake recipe

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Ingredients

225g (8 oz) salted butter, very soft but not melted (microwave for a few seconds if need be)
200g (7 oz) unbleached golden caster sugar (superfine in the US)
1 teaspoon vanilla extract
4 large free-range eggs at room temperature (pop them in a bowl of warm water for a minute if they’re cold)
200g (7 oz) self-raising flour (or use 185g all purpose/plain flour mixed with 2 teaspoons baking powder)
25g (2 tablespoons) cornflour (cornstarch in the US)
1 teaspoon baking powder
A pinch of fine grain sea salt
3 tablespoons milk
Plus your choice of fruit – in the photo above I used 2 fresh figs, quartered.