BUTTER CAKE

We’ve included this classic cake because sometimes the simplest things really are the best. Add a sour cream filling to glam it up, or slice the cake into three layers and fill with one quantity of the White chocolate mousse.

Serves 12

280 g (10 oz) unsalted butter, softened

360 g (12¾ oz) caster (superfine) sugar

4 eggs

300 g (10½ oz/2 cups) self-raising flour

225 g (7¾ oz) sour cream

SOUR CREAM FILLING

125 g (4½ oz/½ cup) sour cream

125 ml (4 fl oz/½ cup) thin (pouring) cream (35% fat), whipped

2 shots of espresso coffee, or 2 tablespoons instant coffee dissolved in 1 tablespoon of hot water (if espresso is not your thing, try the zest of two limes and 1 lemon)

Preheat the oven to 180°C (350°F). Grease a 25 cm (10 inch) round cake tin and line the base and side with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.

Put the butter and sugar in the bowl of an electric stand mixer fitted with a paddle attachment. Beat for 5 minutes on medium speed, until the mixture is pale.

Add the eggs one at a time, ensuring each is well incorporated before adding the next, and scraping the bowl down halfway through.

Reduce the speed to low, add the flour and mix until combined. Add the sour cream and beat on high for 20 seconds. Spoon the mixture into the prepared cake tin.

Bake for 45–50 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool for 10 minutes in the tin, before turning out onto a wire rack.

The cake will keep in an airtight container at room temperature for up to 5 days if not filled, or in the fridge for several days filled with the sour cream filling.

FOR THE FILLING

Combine all the sour cream filling ingredients in a bowl.

Cut the cooled cake in half horizontally. Spoon the frosting over the bottom half and top with the second layer.