1. Preheat oven to 180°C or 160°C. Place rack in center of oven.
Butter your cake tins and line the bottom with baking paper.
2. Place wet ingredients in a bowl and whisk together. Place dry ingredients in a bowl and quickly whisk with a hand mixer on level 1.
Add 1/3 of the butter, then insert the whisk into the butter and mix on speed 1.
is slightly incorporated, speed up to 5 and beat for 10 seconds. Add another third of the butter and repeat. Then add the remaining butter and repeat the
process again. It should look like wet sand. 4. Add half of the wet mixture and beat until incorporated. Add the remaining wet mixture, then beat on medium speed until almost completely smooth. Divide between cake tins and smooth the surface, then bake for 25 minutes. 5. A skewer inserted into the center should come out clean but moist. Allow to cool on a wire rack for at least 15 minutes, then remove the cake from the pan.
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