Ingredients

Serves 6-8

110g butter
⅓ cup sugar
1 egg
¾ cup SR flour
¼ cup custard powder
Icing sugar, to serve

Custard:
2 egg yolks, well beaten
1 cup milk
2 tbsp sugar
2 tbsp custard powder
1 tsp vanilla essence

Method

Make custard first. Beat egg yolks with some of the milk, then heat remaining milk and the sugar. Add egg mixture and custard powder to the milk and stir constantly over low heat until custard boils and thickens. Transfer to a container, cover with cling film to prevent a skin forming, and allow to cool to room temperature for easier spreading.

Preheat the oven to 180°C. Grease an 18cm sandwich tin and line the base and sides with greased baking paper.

For the cake, cream the butter and sugar until light and fluffy. Add egg, beat well, then add sifted flour and custard powder and beat until soft and smooth.

Spread half the cake mixture over the base of the prepared tin, cover with custard, then spread remaining cake mixture carefully on top.  Bake for 35-40 minutes.

Dust with icing sugar before serving.  This cake is delicious if eaten while still warm.

 

From Country Women's Association (CWA) Cakes, Penguin, RRP $24.95