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Always sift the dry ingredients.
All the ingredients should be at room temperature.
Do not over mix the batter.
Spray the cake tin and line the bottom with parchment.
Do not try to remove the cake from the pan when it's warm.
The cake can be iced right away or if you have the time refrigerating it will mature the flavor and make it yummier.
The cake can be wrapped in cling wrap and stored in the refrigerator for upto 2 weeks.