The general rule is 2oz of each ingredient per egg. You can add any flavouring you like to this, vanilla essence, coffee essence, replace 1oz flour for cocoa powder, a dollop of salt caramel sauce, whatever you fancy! The same recipe works for sponge fairy cakes too.
6oz Self-raising flour
6oz Caster sugar
6oz Unsalted butter
3 eggs
Cream the butter and sugar together with an electric whisk, beat in the eggs one at a time, fold in the flour and then add any flavourings you like. Divide into two sandwich tins lined with baking parchment and bake at 180 C for about 20 minutes until golden brown and a fork inserted in the middle comes out clean. Turn out of the tins to cool, fill with jam, icing or cream and fresh fruit and add a topping of your choice.
Butter Nut 