Cake Method:

• Inside the bowl of a kitchen aid with a whisk attachment, add butter and sugar then cream together on high speed for 2 minutes until it is pale in colour (this process is called creaming the sugar)
• Scrape the vanilla beans into the mixture and add 1 egg at a time on medium speed to make sure the mixture is nice and smooth
• Add half of the flour on medium speed, add milk then the rest of the flour (this is a great way to not saturate the mix and avoid lumps)
• Butter your 20cm cake tin
• Add cake mixture to tin
• Bake for 40 minutes at 170 degrees

Icing Method:

• Using the kitchen aid, beat the butter until pale and fluffy for approx. 5 minutes, gradually adding icing sugar mixture and milk, beating constantly until well combined
• When cake is baked, allow it to cool, before icing it. This is very important because if the cake is still warm, it will melt the icing