This is a cake I have been making for a while now and have made several variations of. The sponge itself is lovely and succulent, somewhat dense but not at all heavy. It is a real delicious delight.
The most recent one I made I topped with chocolate buttercream icing which The Other Half absolutely loved but I thought slightly too sickly. I have also previously added dark chocolate chips to the recipe which worked beautifully but I got rather frustrated trying to prevent the chips sinking to the bottom of the sponge during the cooking process and so haven’t made that one for a while (I think the mixture is too thin to hold the weight of the chocolate but having a nice gooey chocolate base was still delicious).
You can pretty much do whatever you like with this cake but even simply served on it own it is a definite winner.
190g plain flour
300g caster sugar
115g unsalted butter
115g sour cream
1tsp baking powder
1tsp vanilla essence