My very best Vanilla Cake – stays moist 4 days!

Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter. Place shelf in the middle of the oven. Grease 2 x 20cm / 8" cake pans with butter, then line with parchment / baking paper.

Whisk flour, baking powder and salt in a large bowl. Set aside.

Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment. With the beater still going, pour the sugar in over 45 seconds. Then beat for 7 minutes on speed 8, or until tripled in volume and white.

While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter.

When the egg is whipped, scatter 1/3 flour across surface, then beat on Speed 1 for 5 seconds. Add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 – 10 sec until the flour is just mixed in.

Pour hot milk, vanilla and oil into the now empty flour bowl. Add about 1 1/2 cups of the Egg Batter into the Milk-Butter. Use a whisk to mix until smooth.

Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off. Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.

Pour batter into pans. Bang each cake pan on the counter 3 times to knock out big bubbles.

Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down.

Once cake layers are fully cool, top with frosting of choice.

Beat butter with paddle attachment in stand mixer for 3 minutes on high until fluffy and creamy. Add icing sugar gradually in 3 lots, beating slowly then once mostly incorporated, beat on high for 3 minutes. Add vanilla and milk, then beat for further 30 seconds.