170g caster sugar
1/3 sachet of yeast
170g butter 1/2 salt
1 vanilla pod
Preheat the oven to 180°C.
whisk the eggs and sugar until the mixture turns white.
Add the flour with the yeast in it.
melt the butter and add it to the mixture.
Split the vanilla pod in half and remove the seeds, then add them to the mixture.
Pour the mixture into buttered and floured mini cake tins and bake for 25 minutes.
(Test for doneness with a knife blade or 40 minutes for a large one).
This cake is moist with a good vanilla flavour, it holds together well and does not fall apart.