Bee Sting Cake(sponge Cake With A Homemade Custard Filling)

Total Time: 2 hrs 5 mins Preparation Time: 1 hr 30 mins Cook Time: 35 mins

Ingredients

• 2 cups flour
• 15 ml baking powder
• 125 g butter
• 125 ml sugar
• 5 ml vanilla extract
• 2 eggs
• 125 ml milk
• 60 g butter
• 60 ml sugar
• 100 g sliced almonds
• 15 ml milk
• 1 cup milk
• 1 cup cream
• 2 egg yolks
• 60 ml sugar
• 45 ml cornflour
• 5 ml vanilla extract
• 25 g butter

Recipe

• 1 cake method.
• 2 preheat oven to 180 degrees celsius. sift flour and baking powder. cream butter and sugar until light and fluffy. add vanilla. add eggs one at a time beating well after each addition. add sifted dry ingredients alternating with milk. spread batter into a greased and floured 22cm loose bottomed cake tin.
• 3 topping method.
• 4 combine all ingredients in a pot and heat until sugar has dissolved over medium heat. pour over cake and spread evenly. bake in oven for 35 minutes or centre of skewer comes clean.
• 5 custard method.
• 6 while cake is in oven make filling.
• 7 scald milk and cream. beat egg yolks with sugar until light and creamy. add cornflour and vanilla extract; then slowly add scalded milk and cream. cook on top of double boiler stirring until mixture thickens. stir in butter and set aside to cool.
• 8 once cake is cool split cake in three layers carefully and sandwich together with custard.