Preheat oven to 180C

Cream the butter, sugar and vanilla until pale and fluffy.

Slowly add the eggs one at a time. Add a tablespoon of flour between each egg to stop it curdling

Using a spatula or wooden spoon, fold in the flour

Split between either 2 lined sponge tins or into muffin tins

Bake until golden and if a skewer is inserted it comes out clean- approximately 15-20 minutes

This basic recipe can be varied with lemon zest or cocoa or other flavour combinations