4 oz. butter
1 tsp. vanilla essence
2 c. (8 oz.) self-rising flour
1/2 c. milk
3/4 c. (4 1/2 oz.) castor sugar
2 eggs
Pinch of salt

Brush 2 (8 inch) sandwich tins with melted butter. Set oven temperature to moderate (350 degrees). Cream shortening and sugar with vanilla until mixture is white, light, and fluffy. Gradually beat in the slightly beaten eggs. If using an electric mixer, add eggs, one at a time, and beat well after each. Sift flour and salt 3 times and then fold into creamed mixture alternating with milk, beginning and ending with flour. When mixture is smooth, pour into prepared tins (beating at this state will cause tunnels through the cake). Lightly smooth top and bake for 25 to 30 minutes or until a fine skewer will come out clean. Cool on wire racks. Fill and ice as liked. If using a 8 inch round pan, bake for 45 to 50 minutes.