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Rich cakes can be made using different types of flour.

As seen on the right picture, the darker rich cake is made from wholemeal flour.
The lighter rich cake on the left is made from plain white flour.

To start everything off, firstly ensure that all ingredients and most materials are available and dry.

Butter and sugar are being creamed with a wooden spoon. It is however preferred to use a hand-held electric beater for more beating consistency. However wooden spoon makes a good alternative too.

Butter and sugar are creamed till light and creamy mixture is achieved.

Two beaten eggs were gradually added into the mixture. (Note. Careful not to put too much amount of egg at one time as this will allow the eggs to curdle and a consistent batter will not be achieved.)

Eggs were fully beaten into the butter-sugar mixture, creating a fluffy, smooth batter.

100g of plain white flour was weighed.

The weighed flour was then sifted.

The sifted flour was added into the creamed mixture.

The flour has been carefully folded into the mixture to avoid knocking out the air incorporated into the creamed mixture. A dropping consistency should be achieved.

(Note. A metal spoon should be used instead of a wooden spoon)

1/2 a teaspoon of vanilla essence was then added into the mixture.

Cake tin was then greased to prevent the cake from sticking to the tin and to allow easy removal after baking. The cake mixture was then poured into the tin cake and left to bake in the oven for 20-25minutes at 180C.

(Note. The middle shelf of the oven has the best temperature for a well-risen and evenly brown cake)