The reason you are using a spatula is so that you do not overmix the batter. After adding the last batch of flour, you want to mix it until the flour is moistened and there are no lumps in the batter. Do not overmix the batter.

Once done, pour the batter into the prepared baking tin and lightly spread and even the surface. Bake in the centre of the 175 °C preheated oven for 50 minutes or until golden brown and set. Once baked, remove the cake from the oven and set it on a wire rack to cool. Invert the cake onto a serving plate, slice, and serve.

Ingredients;

• 250 grams/ 8.8Oz (1 cup + 2 tbsp)butter
• 200 grams/7 oz (1 cup) caster sugar
• 6 medium-sized eggs
• 1 tsp vanilla essence
• 1 tbsp milk powder
• 5 tbsp full-cream milk
• 280 g/ 9.9Oz (2cups) self-raising flour ( sifted ) or 280g plain flour + 1 tablespoon baking powder ( sift together )

Bake in a preheated oven, 175 degrees Celsius, for 50 minutes, using top and bottom heat.