Ingredients

• 5 whole eggs
• ¾ cup (5oz) - 150g sugar
• 5oz - 150g all purpose (plain) flour (plus a little extra for cake pan)
• ¼ cup - 60g salted butter (plus a little extra for greasing)

Steps

• Step 1

  Pre-heat your oven to 375°F – 190°C.

• Step 2

  Grease a cake pan (tin) using butter then sprinkle a little flour until it coats the base and the sides. Tip out excess flour. Tap it upside down a few times to remove flour.

• Step 3

  Melt the butter (not hot) and keep aside.

• Step 4

  Using an electric mixer (or a hand whisk) add the whole eggs to the mixer bowl. Add the sugar and whisk until it becomes thick in consistency and a light cream colour.

• Step 5

  Place all the flour into a fine sieve above the mixer bowl, give it a few shakes then gently fold the flour on the surface into the egg mixture. Repeat that five or six times. Once the flour has been incorporated, add the butter all at once and continue to gently fold.

• Step 6

  Place the mixture into your cake pan and drop it on the bench a few times to remove any air bubbles, 5 or 6 times should be enough. Don’t tap it too many times or you will lose all the fluffiness.

• Step 7

  Place in oven and bake at 375°F – 190°C for 25-30 minutes. Note if using a convection oven, turn temperature down to 320°F – 160°C after 15 minutes.

• Step 8

  Once cooked place a cooling rack onto, flip upside down and remove cake pan immediately using a kitchen towel. It should drop out easily, don’t use a knife.

• Step 9

  Leave to cool and it’s ready to use.

Little Tips

Add your own flavours such as lemon zest, vanilla extract, chocolate etc.

It's best to use a scale when baking, cups can yield much different results.
If you're going to use a lot of cream or rich product on your cake, I suggest leaving out the butter, this will result in a lighter and fluffier mix and it's one less step.