If you'd like the recipe, you can get it here
A few notes:
1. My book called for 2/3 cup of sugar, but the online version only has 1/2 cup. Your choice I guess!
2. I used Anchor brand 'Cake, Biscuit & Pastry SR Flour' - highly recommended when you need a really light cake
3. I thought it would be OK to use a slightly larger cake tin. Not advised. Stick to a 20cm pan and then this will assure a nice high cake. Mine is a little thin.
Enjoy your Wednesday all. See you again soon xx