method

Preheat the oven to 180ºC (350ºF). 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.

for the filling

To prepare the filling, combine all the ingredients in a bowl. Cut the cooled cake in half lengthways. Spoon the frosting over the bottom half and top with the second layer.

note

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.