125g butter soft 1 cup sugar 2 eggs 1 ½ cups flour 1 teaspoon cream of tartar ½ bicarbonate of soda ¾ cup milk
½ cup flaked almonds ⅓ cup sugar 4 tablespoon Butter
½ cup milk 40g icing sugar ½ teaspoon vanilla essence 2 tablespoon water 1 tablespoon corn flour 1 egg (separated)
Topping: Place topping ingredients in a pot and cook until light gold Our mixture into a greases 20cm baking tin.
Cream butter and sugar.Add eggs one at a time and beat well. Add cream of tartar and bicarbonate soda and beat. Lastly alternate the milk and flour and beat. Pour half cake mixture over the topping.Pour the other half of cake mixture into another 20cm greased baking tin.Bake at 200C for 20- 25 minutes.Remove the cake without the topping and place on a cake platter.Make the custard and pour over the cake.Remove the cake with the topping and place over the custard Dust the icing sugar and serve.
Making the custard:
Heat milk and add icing sugar and vanilla essence. Beat egg whites stiff and set aside.Mix the water, corn flour and yolks, and add to the milk mixture. Cook until mixture forms a custard. Remove heat and fold in egg whites. Leave to cool before pouring over cake.