Preheat oven to 350°F/180°C.
Line a 2 - 9x 11 jelly roll pan OR Line 3 x 8inch pans with parchment paper, and grease and flour it (if needed).
Separate the eggs, being careful not to get any yolk into the white. Cover the egg whites for later on in the recipe.
Sift the Flour, salt, and baking powder in a bowl. Stir through the Chopped Basil through the flour.
Beat the butter and about 1 1/2 cups of sugar on medium high until mix is fluffy .
Add the yolks one at a time. Scrape down the sides of the bowl and make sure it is all mixed well.
Add the vanilla and beat the mix again until combined.
With the mixer on low, add the flour and milk alternately in 3 additions, ending with the flour.
In a clean bowl whisk the eggwhites until foamy. Add the rest of the sugar (about 1/2 cup)and whisk the eggwhites until stiff peaks form.
Gently fold in about 1/4 of the egg white mix into the cake batter. Then fold in the rest of the egg whites until completely incorporated - be careful not to deflate the batter.
You can divide the batter equally into 3- 8inch pans or 2 -9x 11 inch pans.
Smoothen the top of the batter to make sure they are evenly spread.
Bake in the preheated oven for about 25 minutes for the round cake pans OR about 15 minutes in the 9x 11 pans - OR until an inserted toothpick comes out clean.
Cool the cake for about 10 minutes and turn out the cake onto a wire rack and cool it completely.
Rosie suggests putting the cakes (wrapped in plastic) in the fridge to make frosting easier.
For the Faux Fish Fingers
Once they are cooled and chilled I cut the browned edges of the cake and cut it into 1 inch strips and then again to 3 inch pieces. Yielding about 27 cake pieces.