Name: Vanilla chiffon and custard cake
Cook time: 30 min
Total time: 30 min
Yield: 2 cakes or 24 cupcakes servings
Cuisine: Bake
Ingredients: 4 eggs extra-large, separated; 300 g sugar; 280 g flour cake; 15 ml Robertson's baking powder; 2,5 ml salt; 125 ml oil; 250 ml milk scalded and cooled; 5 ml Robertson's cream of tartar; 5 ml vanilla essence; 1 l milk; 75 ml custard powder; 75 ml cornflour; pinch salt; 230 g butter soft; 420 g castor sugar; 5 ml vanilla essence; 40 g coconut shavings, toasted

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Ingredients (17)

4	eggs — extra-large, separated
300 g	sugar
280 g	flour — cake
15 ml	Robertson's baking powder
2,5 ml	salt
125 ml	oil
250 ml	milk — scalded and cooled
5 ml	Robertson's cream of tartar
5 ml	vanilla — essence

CUSTARD FILLING:

1 l	milk
75 ml	custard powder
75 ml	cornflour
pinch	salt
230 g	butter — soft
420 g	castor sugar
5 ml	vanilla — essence
40 g	coconut — shavings, toasted

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Method:

Preheat the oven to 180 ºC and grease two round 24-cm cake pans with Cake pan greaser.

Whisk the egg yolks and sugar together until light and creamy. Sift the cake flour, baking powder and salt together.

Mix the oil with the milk and fold it, together with the flour mixture, into the egg mixture.

Whisk the egg whites and cream of tartar to stiff peak stage and fold into the batter. Fold in the vanilla essence.

Spoon the batter into the prepared pans and bake as follows:

Large cakes: Bake for 25–30 mins at 180 ºC.

Cupcakes: Bake for 20–25 mins at 180 ºC.

Cool the cakes slightly before turning out onto wire racks.

Cool completely before filling and decorating with the custard filling.

Make the custard filling:

Heat 900 ml of the milk and dissolve the custard powder and cornflour in the remaining 100 ml.

Add the salt.

Quickly stir the custard mixture into the hot milk and then whisk with a balloon whisk.

Stir continuously and boil the mixture until it thickens.

Remove from the heat and cool to room temperature. Refrigerate for at least 1 hour, but preferably overnight.

Spread the mixture in a shallow dish to chill it quicker. Keep covered.

Beat the butter and sugar together until light and fluffy.

Whisk the vanilla essence into the butter mixture and then add the cold custard.

Divide each cake in two to make four layers. Spread or pipe the custard between the layers and on top.

Decorate with the toasted coconut shavings.

An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.

ALSO TRY:

Vertical red velvet cake

1 hour Preheat the oven to 200°C. Grease and line a large baking tray (30 x 40cm) with greaseproof paper. Using a stand mixer or hand-held electric mixer, beat the egg yolks, 140g of the sugar and the lemon juice together until pale and thick, around 3-4 mins.