Steps

1. Unsalted Butter (100g) and Eggs (2) must be at room temperature. **Key Tip!** Cold ingredients will make it difficult for the eggs to whip up and the butter to melt. Take them out of the refrigerator about 1 hour before you start.
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2. Line an 18cm pound cake pan with parchment paper or baking paper.
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3. Melt 100g of Unsalted Butter by heating it in the microwave at 600W for 30 seconds. If not completely melted, heat in 10-second increments.
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4. In a bowl, combine 100g of Cake Flour with 1/2 tsp of Baking Powder and mix with a whisk.
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5. Crack 2 Eggs into a bowl and whisk on high speed with a hand mixer for 30 seconds.
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6. Add half of the 80g of Sugar to the eggs and whisk on high speed with a hand mixer for 30 seconds.
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7. Add the remaining Sugar and whisk on high speed with a hand mixer for another 30 seconds until the mixture is fluffy and thick.
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8. Switch the hand mixer to low speed and mix for 1 minute to create a fine, smooth batter.
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9. Sift the flour and baking powder mixture into the egg mixture. Gently fold it in with a rubber spatula, lifting from the bottom.
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10. Pour the melted butter over the batter and gently fold it in with the rubber spatula. The mixture may initially look separated, but keep mixing until it comes together. **Key Tip!** The batter should be the consistency of slow-running syrup once the butter is incorporated.
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11. Pour the batter into the prepared pan. Drop the pan onto the counter 2-3 times from a height to release air bubbles.
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12. Place the pan on a baking sheet and bake in a preheated oven at 170°C (340°F) for 10 minutes.
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13. After 10 minutes, remove from the oven and make a lengthwise slit down the center of the cake's surface with a knife. **Key Tip!** This helps the cake rise beautifully and evenly.
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14. Return to the oven and bake for another 25-30 minutes, checking for doneness.
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15. Once baked, remove from the oven and immediately take the cake out of the pan. **Key Tip!** Leaving the cake in the pan can cause the center to sink. Removing it promptly after baking prevents this.
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16. Melt 5g of Unsalted Butter and brush it over the surface of the freshly baked cake. **Key Tip!** This 'extra butter' step enhances the butter flavor.
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17. Lightly cover the cake with kitchen paper to allow it to cool down.
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18. Once it has cooled down to room temperature, remove the parchment paper and let it cool completely.
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19. Wrap the cake in plastic wrap and let it sit at room temperature for 1 day. **Key Tip!** Eating it immediately will result in a crispier exterior, but letting it rest for a day will yield a much richer and moister flavor.
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20. After 1 day, slice and enjoy.
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