- 125 gram butter
- 1/3 cup caster sugar
- 1 egg
- 3/4 cup self-raising flour
- 1/4 cup custard powder
- 1 tablespoon custard powder
- 1 tablespoon caster sugar
- 2/3 cup milk
- 15 gram butter
- 2 teaspoon vanilla essence
- 1Grease a deep 17cm round cake pan, line base and side with paper; grease paper well.
- 2Cream butter and sugar in small bowl with electric mixer until light and fluffy, add egg, beat until combined, stir in sifted flour and custard powder. Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
- 3To make custard, blend custard powder and sugar with milk in saucepan. Stir constantly over heat until mixture boils and thickens, stir in butter and essence, cover, cool to room temperature.
- 4Bake in moderate oven for about 35 minutes. Cool in pan. When cake is cold, carefully remove paper. Serve dusted with sifted icing sugar.
This teacake usually sinks slightly due to the soft custard in the centre.
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