The decorating is as easy as the baking in this custard-flavoured celebration cake
When my children were little, this was a very popular cake, and it’s not just nostalgia that makes me cook it still. Adding cornflour along with the plain flour makes for a wonderfully light and tender sponge, but it is definitely one of those cakes that needs to be eaten on the day it’s made. And while it’s the perfect, smile-inducing birthday cake, I often make it without sprinkling hundreds and thousands – just the dark gleaming icing that drapes over the top and drips thickly down the sides – for an anytime treat for older eaters.
Makes up to 12 small slices
For the sponge
plain flour 200g
eggs 4
Bird’s custard powder 3 tbsp
soft butter 225g
baking powder 2 tsp
caster sugar 200g
bicarbonate of soda ½ tsp
milk 2-3 tbsp
from Lifestyle | The Guardian https://ift.tt/3varCWB