Soft Butter Cake

227 gm butter
1 tsp vanilla essence
6 eggs
80 gm icing sugar
120 gm castor sugar
1/4 tsp baking powder
2 tbsp ovalette/super sponge
210 gm self raising flour
1 tbsp evaporated milk

1. Separate eggs. Beat in egg whites with icing sugar until it forms meringue. Beat egg yolks with caster sugar, vanilla, milk and ovalette for 5 minutes.
2. Cream butter for 3 minutes. Add in egg yolk mixture. Beat for a minute.
3. Fold in alternately with flour and meringue.
4. Bake it in 160 degree C for 1 hour.

Note: When using ovalette/super sponge, never let the cake cools in the baking container.