I have used this recipe now for years. It is easy, dense enough to carve and shape and works every time! I use imperial measurements as I find they are more accurate.
2 lg egs and 1 egg white
12oz SR flour
1/2 tsp salt
1/2 pt milk
2 tsp vanilla
Cream the sugar, butter and vanilla until pale
Add eggs 1 at a time and beat
Add sieved flour 1 spoonfull at a time, mix slowly adding 1/2 pint milk gradually.
I usually split this amount between 2 round tins and bake at 175/180 c for 30 mins. If all in 1 tin, bake for 60 mins.