Custard Cake

I place this recipe at the request of a co-worker.

INGREDIENTS

250 ml sifted cake flour
75 ml maizena
5 ml baking powder
1 ml salt
5 eggs (seperated)
250 ml castor sugar
100 ml ice water

TOPPING AND FILLING

500 ml milk
75 ml custard powder
1 ml salt
125 g soft butter
5 ml vanilla essence
Few drops of almond essence
Toasted coconut

METHOD

Set oven to 180 degrees C.
Grease two 20 cm cake tins.
Sift flour, maizena, baking powder and salt together.
Beat egg yolks and sugar together until creamy. Add water gradually. Fold dry ingredients into egg mixture. Whisk egg whites until stiff, fold into rest of the mixture.
Pour mixture into cake tins.
Bake 20 - 25 minutes in the middle of the oven.
Turn out and allow to cool.

Heat 400 ml of the milk and mix custard powder with the rest of the milk until smooth, add salt.
Stir the custard into the milk and cook until thick.
Allow to cool.
Cream butter and sugar together until light and fluffy. Add essence and beat custard into the butter mixture.
Spread mixture between the cake layers and on top and the sides.
Sprinkle with toasted coconut.