Ingredients

• 1lb/450g unsalted butter
• 1/2/225g sugar
• 1lb/450g self-raising flour, sifted
• 12 eggs, separated
• 2oz/50g caraway seeds

Method 

1. Pre-heat the oven to 180oC/ 350oF/Gas mark4/ Fan-assisted 170oC.
   
   
2. Line a 12"/30.5cm cake tin with baking paper.
   
   
3. Cream the butter in a large bowl until it is softened.
   
   
4. Gradually add the sugar, making sure each addition is thoroughly dissolved.
   
   
5. Take 12 eggs, crack them open and separate the yolks from the whites, placing into separate bowls.
   
   
6. Add a couple of egg yolks to the creamed butter and sugar mixture at a time, beating very well after each edition (the mixture should not curdle). The mixture should be a light and fluffy consistency.
   
   
7. Meanwhile, whisk the egg whites to a soft peak stage and fold into the creamed butter, sugar and egg yolk mixture using a large spoon. Do not mix, as the air needs to remain incorporated.
   
   
8. Take 125g of the sifted self-raising flour from the measured 1lb/450g into small bowl. Add the caraway seeds, so that they are covered with flour and place into the butter, sugar and egg mixture. Fold lightly through.
   
   
9. Take the remaining 11oz/325g of sifted self-raising flour and fold through the cake mixture. Once evenly combined, pour the cake mixture into the prepared cake tin and smooth the top so that it is even.
   
   
10. Bake in the oven for 1 1/4 hours or until golden brown on top. Test with a clean skewer in the centre, if you are insure. Allow the cake cake to stand for approximately 15-20 minutes before turning out.