Cream together the butter and sugar until light and fluffy.
125 grams butter, 220 grams white granulated sugar
Add in eggs one at a time and beat until combined.
2 eggs
Combine the flour, salt and baking powder into a bowl and give a mix to distribute the baking powder.
225 grams plain flour, 3 teaspoon baking powder, ½ teaspoon table salt
Combine the vanilla extract with the milk.
250 ml milk, 1 teaspoon vanilla extract
Add in half of the flour mixture, and half of the milk mixture to the butter mixture. Mix until just combined.
Add the rest of the flour and milk, mix until just combined. If using a stand mixer, scrape down the sides of the bowl and fold the mixture to ensure everything is mixed in.
Place the vanilla sponge batter into the cake tin and bake for 30-35 minutes or until a cake tester comes out clean.
Allow the cake to cool in the tin for 10 to 15 minutes before placing it on a wire cooling rack to cool completely.
Once the cake has cooled, place it in the fridge or freezer for 20 to 30 minutes.
Cut the cake into 16 or more squares or fingers.