Preheat the oven to 350°F (180°C). Lightly grease and line 2 x 8in (20cm) round cake pans. Put 8oz (225g) of softened butter in a mixing bowl, with 8oz (225g) of granulated sugar and cream together, using an electric mixer or wooden spoon, until pale and fluffy.
BEAT EGGS AND ADD THEM SLOWLY.
Lightly beat 4 room-temperature eggs. Add them slowly, a little at a time, to the butter and sugar mixture, beating well after each addition. Add a tablespoon of sifted flour, taken from 8oz (225g) of self-rising flour, to prevent it from curdling. Continue until all the egg has been added.
FOLD IN REST OF FLOUR.
Using a metal or wooden spoon, fold in the rest of the flour. The mixture should drop off the spoon easily when it’s ready. Add a tablespoon of water if the mixture is too thick.
BAKE AND COOL
Divide the mixture between the two pans, and smooth out evenly. Put in the oven, and bake for about 20 minutes, or until the cakes have risen, are golden, and feel springy if you lightly press the top with your fingertips. Remove, and allow to cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.