Bee Sting Cake(Sponge Cake With A Homemade Custard Filling) - cooking recipe

Ingredients

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

Preparation

Cake method.
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.
Topping method.
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.
Custard method.
While cake is in oven make filling.
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.
Once cake is cool split cake in three layers carefully and sandwich together with custard.