Method

240g Plain Flour

250g Caster Sugar

2 tsp Baking Powder

90g Unsalted Butter Room Temperature

230g Full-Fat Milk

1.5 tsp Vanilla Extract

1 tsp Milk Powder

2 Large Eggs

1 tbsp Golden Syrup

Method

Preheat the oven to 180C/160C Fan/350F/Gas 4

Line a 7x11 tin, including the sides.

Place the flour, sugar, milk powder and baking powder into your mixing bowl. Cut the softened butter into cubes and put this into the bowl, swirl it around gently to cover with the flour and sugar.

Using the paddle attachment on your mixer, mix this on a medium to low speed until it resembles breadcrumbs Add the rest of the ingredients in 3 stages and mix again until fully incorporated. This is called the reverse method and is very easy.

Pour into your prepared tin and smooth out.

Bake for 30-35 minutes.

See, isn't this super simple? I love this method!

For Connor's buttercream recipe click HERE

To decorate this I used a 2D nozzle and piped rosettes all across the top.