lost the instructions? not a problem


what you'll need to make the cake:

• 2 extra-large free range eggs
  

• 115 grams of good quality unsalted butter
  

• 115 grams of pure light sour cream (18%, no additives)

instructions:

• make sure your eggs, butter & sour cream are all at room temperature (butter should be 20-23°C, soft but not oily).
• place a strip of parchment paper in the bottom of your baking form.
  
• place a rack in the middle of the oven; preheat to 165°C about 20 minutes before baking, this will ensure a uniform temperature.
  
  
  

• empty the dry ingredients sachet into the bowl of your stand mixer fitted with the flat beater/paddle; if you’re using a hand-mixer, empty the sachet into a large, high-sided bowl. mix on low speed for about 1 minute to aerate & blend well.
  

• add the softened butter, the eggs and the sour cream to the bowl. mix on low speed until the dry ingredients are damp, then increase to medium speed and beat for 3 minutes (high speed for a hand-held mixer, and you may need to mix for up to 6 minutes). stop the mixer half way through & scrape down the bowl thoroughly.
  

• pour the batter into the baking form and smooth the surface lightly. place in the middle of the oven rack & bake for 75 minutes: a cake tester or skewer will come out crumb-free. test at the 60-minute mark and adjust the baking time accordingly to avoid an over- or under-baked cake. if your cake starts to brown well before the required baking time is up, drape a piece of foil over the top to protect it.
  

• place cake on a rack & let cool completely before slicing