Cream the Rama Perfect Bake and the sugar together until pale. Use an electric hand mixer if you
Beat in the eggs.
Sift over the flour and fold in using a large metal spoon.
The mixture should be of a dropping consistency; if it is not, add a little milk.
Divide the mixture between two 20cm/ 8 inch greased cake tins and gently spread out with a
spatula. Bake for 20-25 minutes until an inserted skewer comes out clean. Allow to stand for 5
minutes before turning onto a wire rack to cool.