Classic wedding cake

Preheat the oven to 180°C.

Melt the butter and milk in a saucepan and leave to cool.

Beat the eggs and castor sugar in a mixer with the whisk attachment until light and fluffy or until the mixture reaches the ribbon stage.

Sift the flour and baking powder, and fold in the flour and milk mixture alternatively with the egg mixture. 5 Pour the mixture into a lined cake tin and bake in the preheated oven until risen and golden. To test if cooked, prick with a skewer – it is done when the skewer inserted through the middle comes out clean.

For the 15cm and 22cm cakes: Use this mixture x 1 for 1 x 15cm and 2 x 22cm layers (three layers in total) and repeat 3 times so that you have 3 x 15cm layers of cake and 6 x 22cm layers of cake. For the 30cm tin: Use this mixture x 1 to get 1 x 30cm layer and repeat 3 times so that you have 3 layers of 30cm sponge