Grease and line a deep 18cm diameter round cake tin.

Sift the two flours together.

Cream the butter and sugar together in a large bowl until they become light and pale.

Beat in the eggs one at a time then add the vanilla extract and beat until well mixed together.

Fold in the sifted flours then slacken the mixture by stirring in the milk.

Spoon the mixture into the prepared tin and level the surface with a spatula or palette knife.

Place the cake in a pre-heated oven at 180°C and bake for 40-50 minutes until set and firm.

Remove from the oven and allow to cool for 5 minutes in the tin before removing and placing on a cooling wire to cool completely.

Serve as required.

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