Vanilla Custard Cake - cooking recipe

Ingredients
    None None FOR THE CUSTARD
    3 tbsp custard powder
    1/2 cup milk
    2 tbsp granulated sugar
    1 tsp vanilla extract
    None None FOR THE CAKE
    8 tbsp (1 stick) butter, chopped, at room temperature
    2/3 cup granulated sugar
    2 tsp vanilla extract
    2 None eggs
    2 cups self-rising flour
    1/2 cup flour
    1/2 cup milk
    None None Powdered sugar, for dusting
    None None Whipped cream, to serve
Preparation
    Preheat the oven to 350\u00b0F. Lightly grease and flour a 9-inch round cake pan.
    For the custard, place custard powder in a medium saucepan. Add a little milk; stir until a smooth paste. Stir in sugar, vanilla and remaining milk; cook, stirring, on a medium heat, until custard boils and thickens. Reduce heat to low; simmer for 3 mins. Remove from heat. Place plastic wrap directly on surface of custard to prevent a skin forming. Set aside to cool slightly. Custard will need to be warm when ready to use.
    For the cake, beat butter, sugar and vanilla in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
    Sift flours together; fold lightly into butter mixture alternately with milk. Spoon 1/2 the batter into prepared pan, smoothing top.
    Carefully spread warm custard evenly over top. Spoon remaining batter over custard and use back of a spoon to gently smooth top and cover custard.
    Bake for 50-55 mins, or until a toothpick inserted into center comes out clean and dry. Cool in pan for 20 mins. Remove from pan; cool completely on a wire rack .
    Dust with powdered sugar and serve with whipped cream.

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