This is the easiest, most failsafe cake recipe I know. Back in ounces, this would work out as a cake with 4oz each of butter, sugar and flour, to half the number of eggs, or a 4-4-4, with 2 eggs. My early counting skills were greatly assisted learning this formula from my mother. It doesn’t have the same ring in grams, neither is it as easy to automatically scale up and down, but the cake – a light, fluffy, perfectly textured sponge – is identical.