Eggs and sugar should always be beaten on low speed, never on high speed. When adding the flour mixture, continue beating on low speed.
If you find the batter difficult to mix, a reader recommended beating the flour into the mixture by hand rather than with a mixer. A whisk or spatula would work well for this.
To store the cooled cake, keep it at room temperature, either wrapped in plastic or in a covered cake container. It will stay fresh for up to 4 days at room temperature. Alternatively, you can refrigerate the cake, but make sure it’s airtight to prevent it from drying out. It will last up to 5 days in the fridge—just bring it to room temperature before serving.
For long-term storage, freeze the completely cooled cake by double-wrapping it in either foil or plastic wrap, then placing it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight at room temperature before serving.
If you find the batter difficult to mix, a reader recommended beating the flour into the mixture by hand rather than with a mixer. A whisk or spatula would work well for this.
To store the cooled cake, keep it at room temperature, either wrapped in plastic or in a covered cake container. It will stay fresh for up to 4 days at room temperature. Alternatively, you can refrigerate the cake, but make sure it’s airtight to prevent it from drying out. It will last up to 5 days in the fridge—just bring it to room temperature before serving.
For long-term storage, freeze the completely cooled cake by double-wrapping it in either foil or plastic wrap, then placing it in a freezer-safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight at room temperature before serving.