Lamington Butter Cake

Lamington Butter Cake

125 g (4 oz) butter
3/4 cup castor sugar
1 teaspoon vanilla
2 eggs
2 cups self-rising flour
1/2 cup milk
Line a greased Lamington tin with greaseproof paper.
Cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time.Fold in flour and milk alternately and beat well. Spread into prepared tin.
Bake in a moderate oven for 30-35 minutes. Allow to stand for a few minutes,then turn out onto a cooler (a rack?).
Lamington Sponge
3 eggs, separated
1/2 cup castor sugar
1 cup self-rising flour
1 level tablespoon cornflour (cornstarch)
1 teaspoon butter
3 tablespoons boiling water
Line a lamington tin with greaseproof paper. Beat egg whites until stiff,then gradually beat in sugar. Fold in yolks, then add sifted flour and cornflour. Dissolve butter in boiling water and fold through. Pour into the prepared tin and bake in a moderate oven for 20 minutes.Allow to stand for a few minutes, then turn out onto a cooler.
Note: A Lamington tin measures 28 x 20 cm (11 x 8 inches) and 3 cm (11/2 inches) deep.