1 cup of caster sugar
2 cups self raising flour
zest of 2 oranges
1 teaspoon vanilla essence
1 cup milk
Cream the butter and the sugar until light and fluffy, then add the eggs one at a time, beating after each addition. Add the zest, and essence.
Sift in the flour and stir to combine, then slowly add the milk a little at a time while staring until all incorporated.
Pour the mixture into 4 x 20cm lined sponge tins and bake for 30 minutes or until cooked.
Let the cakes cool before turning them out.