|10 ml||baking powder|
|10||eggs — separated|
|420 g||castor sugar|
|200 ml||water — ice-cold|
|40 g||custard powder|
|125 g||butter — softened|
|210 g||castor sugar|
|5 ml||vanilla essence|
|biscuits — broken into crumbs, optional|
Preheat oven to 180C and spray two round cake tins with a diameter of 20 cm with non-stick cooking spray.
Sift together flour, cornflour, baking powder and salt into a large mixing bowl.
Beat egg yolks and castor sugar together in another mixing bowl until creamy. Gradually beat in the cold water.
Carefully fold the dry ingredients with a metal spoon into the egg-yolk mixture.
Beat egg whites in a clean bowl until soft peaks form and then fold into the egg-yolk mixture.
Divide batter between the prepared cake tins and bake for 25-30 minutes or until a skewer inserted comes out clean. Turn out onto a wire rack and leave to cool.To make the filling
Pour 400 ml of the milk into a clean saucepan and bring to the boil. Mix custard powder with the remaining 100 ml milk and add salt.
Quickly whisk custard mixture into the hot milk with a balloon whisk and cook until a thick, smooth custard forms, about 3-5 minutes.
Pour custard from saucepan into clean bowl to cool and place a sheet of baking paper directly onto the surface of the custard.
Beat butter and castor sugar together until light and creamy and add vanilla essence. Beat in the cooled custard spoon by spoon until a velvety filling forms.
To finish Divide the cooled cakes into two layers each. Place first cake layer on serving plate. Spoon a quarter of the filling onto the cake and spread evenly.
Place second cake layer on top and spread over another quarter of the filling.
Repeat until you have used all the cake layers and custard. Scatter biscuit crumbs over the custard and serve.
Reprinted with permission from Susan Lensing – her recipe for her famous Home Industries custard cake. For more recipes like this, download the latest issue of Sarie Food.