Preheat the Oven: Preheat your oven to 180°C (350°F). Grease and line a cake pan with parchment paper to ensure easy removal once the cake is baked.
Cream the Butter and Sugar: In a mixing bowl, whisk the softened butter and castor sugar together until light and creamy. This should take a few minutes, and it’s important to get a smooth, airy mixture to ensure the cake has a light texture. Add the eggs one at a time, whisking until just combined after each addition.
Incorporate Dry Ingredients: Sift the cake flour, baking powder, cardamom, and salt into a separate bowl. Gradually add the dry ingredients to the wet mixture while whisking. Continue mixing until just combined. Be careful not to overmix the batter to maintain a soft texture.
Add Wet Ingredients: Add the full-fat milk, vanilla extract, and salt to the batter and stir until fully incorporated. The milk will help create a moist, tender crumb in the cake. Continue mixing until the batter is smooth and well-combined.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in the preheated oven and bake for about 30 minutes. Check the cake’s doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Allow the cake to cool completely before proceeding with the ganache.
