Ingredients
Sponge Cake
Vanilla Custard
Buttercream
Directions
- 1
Whisk up eggs and sugar on high speed for around 8-10 minutes till foamy.
- 2
Add in the oil and vanilla and whisk for another 1/2 minute just till incorporated.
- 3
Fold in half of the dry ingredients, and repeat again with the other half. Be careful not to overmix - the reason we start with the half first, is so that the flour don’t fall to the bottom of the bowl.
- 4
Pour the batter into 2 x 22 cm cake forms and bake at 185 °C fan for 35-40 min.
- 5
Whisk up all the ingredients on medium to high speed for 12 min. until fluffy.
- 6
Combine milk, eggs, sugar and vanilla in a saucepan and bring to a simmer on high heat. Remember to whisk non stop!
- 7
Add some of the mixture to another bowl and add the cornstarch.
- 8
Add the cornstarch mixture to the saucepan and stir on medium heat constantly until thickened. Let it cool down before using!
- 9
Cut the cakes in half so you have 4 cake layers.
- 10
Add a tiny bit of buttercream to the cake plate, add the first cake layer, create a circle around the edge with custard and soak the layer with the marmalade using a spoon, before adding the marmalade followed by 1/3 of the custard filling.
- 11
Repeat 2x times before coating the whole cake with the remaining buttercream and decorate!
- 12
Let it sit in the fridge overnight before serving. This is a must!
