Ingredients: Makes one 23 cm / 9 in cake
100 g/4 oz butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, lightly beaten
2.5 ml vanilla essence (extract)
175 g/6 oz self-raising (self-rising) flour
5 ml/1 tsp baking powder
A pinch of salt
60 ml/4 tbsp milk
Custard Filling (page 236)
Method:
Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs and vanilla essence, beating well after each addition. Mix together the flour, baking powder and salt and add to the mixture alternately with the milk. Spoon into a greased and floured 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until firm to the touch. When cool, cut the cake horizontally and sandwich the two halves together with the custard filling.
100 g/4 oz butter or margarine, softened
225 g/8 oz/1 cup caster (superfine) sugar
2 eggs, lightly beaten
2.5 ml vanilla essence (extract)
175 g/6 oz self-raising (self-rising) flour
5 ml/1 tsp baking powder
A pinch of salt
60 ml/4 tbsp milk
Custard Filling (page 236)
Method:
Cream together the butter or margarine and sugar until light and fluffy. Gradually add the eggs and vanilla essence, beating well after each addition. Mix together the flour, baking powder and salt and add to the mixture alternately with the milk. Spoon into a greased and floured 23 cm/9 in cake tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until firm to the touch. When cool, cut the cake horizontally and sandwich the two halves together with the custard filling.
