250gr of margarine 1 cup of sugar 6 eggs ( separate the yolk)1 teaspoon Vanilla essence ½ tin of condensed milk1 cup of custard powder @moirs_sa1 and ½ cup of Cake flour3 teaspoon of baking powder
Ingredients for the cream ½ tin condensed milk 2 tins of fresh milk 1 tin of water 6 tablespoons of custard powder @moirs_sa Use the condensed milk as a mesure for the other liquid ingredients
Pré heat the oven to 180CPrepare 2 round cake tins with 20cm of diameter and cover the bottom with wax paper Sift the dry ingredients and set aside Beat the margarine with sugar until well combined. Add the yolks and beat again ,add the vanilla essence, then the condensed milk ,beat until combine, then fold the sifted ingredients. Set aside Beat egg whites until stiff. Fold the egg whites to the mixture of yolks carefully to lighten it up Divide the batter to the cake moulds and bake for about 30min or until the it's golden brown on top .Remove from the oven and let it cool completely .
METHOD FOR THE CUSTARD CREAM
Mix all and take to the stove , keep stirring until large bubbles appears and the cream is thick .Transfer the custard to a tray (or flat container) and cover with plastic wrap to prevent a film from forming on top of the custard. When it cools sandwich the cake with ¼ of the cream and cover with the rest . Finish with fine dedicated coconut and enjoy cold .