Size      boter     wit bastersuiker     zelfrijz.meel      meel     ei(L)           baktijd
10         75                75                           75          40        1,5            45-60 min
15        175              175                 175          75            3               60-75 min
20        350              350                 350        175            6               75-90 min
25        500              500                 500        250            9               90-105 min

Preheat the over to 160C. Grease and line the cake tin with baking parchment.
Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flowers together in a separate bowl.
Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture from curdling.
Sift the remaining flour into the creamed mixture and fol in carefully with a large sppon. Add the flavouring, if using.
Transfer to the lined bakeware and bake for the time given. Baking time will depend on your oven, the cake tin used and the depth of the cake. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean.
Leave the cake to cool in the tin then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allom the cake to settle.