Easy vanilla cake

1. Preheat oven to 200 degrees C (400 degrees F). Butter and line your baking pan with baking paper.

2. Mix the sifted self raising flour and salt in a bowl using a spoon or whisk.

3. In another bowl, crack the 4 eggs carefully, making sure there's no shell in the bowl. Add half of the sugar and the vanilla essence and beat until creamy and frothy - about 5 mins.

4. In another bowl, add the softened butter and rest of the sugar. Cream until the sugar has incorporated well with the butter - about 5 minutes.

5. Add the egg mixture in 3 batches and mix after each addition.

6. Fold in the flour and salt mixture, until just combined.

7. Fill baking pan with batter. This batter is a thick batter. Flatten the top using a slanted spatula.

8. Put the baking pan on the medium level shelf in the oven and decrease the temperature to 170 degrees Celcius.

9. Bake at 170 degrees Celcius for about 25 mins. Cake is fully cooked when a toothpick inserted in the middle of the cake comes out clean.

10. Leave cake to cool down in the pan for 5-10 mins and then turn onto a grill rack.

11. Let cake cool completely before adding any icing.

12. Preparing the icing:
- Add sifted icing sugar to a bowl. Add water, 1 tablespoon at a time.
- Mix vigorously with a spoon or whisk until well combined and a thick icing is obtained.
- For coloured icing, you can add few drops of your favourite colouring, one drop at a time until desired colour is achieved

13. Using a slanted spatula, pour 1 tablespoon of the icing mixture at a time on the cake and spread evenly. You just want a few millimetres of icing

14. Let icing cool until firm and cut using a sharp knife into desired shapes and serve.

15. Can be stored in an airtight container for 2-3 days at room temperature. Or pop in the fridge for it to last just over 1 week.
- It is recommended to eat the cake at room temperature to enjoy the buttery cake together with the melt-in-your-mouth icing

16. Happy Baking!