1/3 cup butter or margarine, soft
1/2 cup sugar
1 cup flour
1/2 tsp baking powder
1/2 tsp. vanilla essence (this is my addition to the original recipe, as I think that without it the cake tastes eggy)
Separate the eggs. Whip together the softened butter and sugar until light and fluffy, then add the egg yolks and mix well (and add the vanilla if using). Mix together flour and baking powder and add to the batter little by little. Whip the egg whites until stiff and fold into the batter with a spatula.
Pour into 2 round 20 centimeter/8 inch baking pans with loose bottoms and bake at 175°C/350°F (regular oven) until the cakes area rich golden colour, if possible with…