Pre-heat the oven to 200°C, fan oven 180°C, 400°F, gas mark 6. Line 2 x 12-hole muffin tray with the paper cases of your choice.

Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so don’t rush this stage.

Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.

Divide the mixture between the paper cases filling only to half the height.

Place in the oven and bake in the oven for about 12 – 15 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.

Cool the cakes on a wire cooling rack. Wrap in cling film or keep in a tin