Heat the oven for 15 minutes at 180 degrees Celsius before starting any work at the beginning of this procedure.
Grease the 25 by 35 cm rectangle pan and cover it with greaseproof paper at this point.
In the following step, use a mixer to lightly whip the butter, which is put at room temperature, to get the butter out of its initial form.
Then slowly add the sugar to it. For a smooth and soft mixture, blend the butter and sugar for 3 to 4 minutes on medium speed.
At this point, start adding the eggs one at a time. Each one should be beaten for around 30 seconds.
It is now time to add the vanilla extract and mix it.
Next, combine the cream and baking powder in a separate bowl, add to the rest of the ingredients and blend again with a mixer.
Add the flour (with the sieve) to the rest of the ingredients and stir well using a whisk or silicone spatula until completely smooth. Don’t overmix.Note: It is important to remember that you should avoid mixing too much need. Now, divide the batter and pour the mixture into different bowls. Pour the first one into the pan and bake it in the oven for 15 minutes or until it is done.Note: Consider using cellophane to protect the second piece of batter. Bake the batter for 15 to 20 minutes. After 15 minutes, check the cake with a toothpick.
Now, pour the batter for the second series into the pan and bake in the oven for 15 to 20 minutes.