Cooking instructions

1. Soften the butter in a mixing bowl and mix with the icing sugar
2. Add all of the dry ingredients to the mixing bowl and mix
3. Lightly whisk together the two eggs and five egg yolks and add to the other ingredients a little at a time, beating as you go
4. Pour the mixture into a buttered and floured (or lined) baking tray
5. Cook at 165 degrees Celsius for 30 minutes until the cake is a golden brown

Plating:

1. When cool, dust icing sugar over the top of the cake and cut into rectangles
2. Plate with lemon curd and a scoop of sorbet