Name: Quick custard cake
Yield: 12 servings
Cuisine: Bake
Ingredients: 120.00 g flour cake; 170.00 g castor sugar; 40.00 ml cornflour; 1.00 ml salt; 3.00 eggs seperated; 50.00 ml oil; 5.00 ml vanilla essence; 15.00 ml Baking powder; 150.00 ml water boiled; 75.00 ml custard powder; 75.00 ml sugar; salt just a pinch; 750.00 ml milk; 80.00 g coconut optional

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Ingredients (14)

CAKE

120.00 g	flour — cake
170.00 g	castor sugar
40.00 ml	cornflour
1.00 ml	salt
3.00	eggs — seperated
50.00 ml	oil
5.00 ml	vanilla — essence
15.00 ml	Baking powder
150.00 ml	water — boiled

FILLING

75.00 ml	custard powder
75.00 ml	sugar
	salt — just a pinch
750.00 ml	milk
80.00 g	coconut — optional

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Method:

Grease a 22 cm microwave cake pan with margarine and line with a paper towel. Sift the cake flour, castor sugar, cornflour and salt into a mixing bowl. Add egg yolks to the flour mixture. Pour the oil and vanilla essence over it. Sprinkle the baking powder on top and pour the boiling water over it. Stir well. Beat the egg whites until stiff and fold into the mixture. Place on an upturned saucer in the microwave oven and bake for 6 minutes on 100 per cent power or until the cake is done. Allow to stand for 10 minutes. Mix the custard powder, sugar and salt with a little milk and set aside. Heat the remaining milk for six minutes on 100 per cent power. Add custard powder mixture. Stir well and microwave for four minutes on 100 per cent power. Stir occasionally. Allow to cool slightly and add the coconut. Cut the cake in half and spread the custard filling inside. Place the remaining half of the cake on top and spread with the remainder of the custard filling.
Makes about 12 slices.