Smooth final coating tip - make sure that your fingers are spread out along your scraper, little finger at the bottom and index finger near the top. This stops your scraper from coming away from your cake when smoothing and allows you to achieve an even smooth.

1. Preheat the oven: Set your oven to 170°C. Grease and line an 8-inch round cake tin with parchment paper or lightly grease it with butter. Tip: If you want a taller cake, use a smaller tin like a 7-inch or even a 6-inch round cake tin. The smaller the tin, the taller the cake will be.

2. Mix the wet ingredients: In a bowl, whisk together the 5 egg, 200g caster sugar, 40g milk, 25g vegetable oil, and 1/2 tsp vanilla extract until the mixture is smooth and fully combined.

3. Sift the dry ingredients: In a separate bowl, sift together the 140g cake flour and 3/4 tsp baking powder. This helps to ensure the dry ingredients are well-mixed and free of lumps.

4. Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring gently until everything is well incorporated and smooth. Be careful not to overmix, as this can make the cake dense.

5. Pour the batter into the tin: Transfer the batter into the prepared cake tin and smooth the top with a spatula.

6. Bake the cake: Place the tin in the preheated oven and bake for about 25-30 minutes, or until the cake is golden brown on top and a toothpick inserted into the centre comes out clean.

7. Cool the cake: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Decoration: Head over to our Instagram page to see how Simone decorates her festive cake.