Make the filling first so it has time to cool, or make it a day ahead. For easy removal of the cake, I grease my pan, place a round of parchment paper on the bottom and grease the paper. A cake strip prevents the cake from over-browning around the edges. And always aerate your flour before measuring. - Jenny Jones
- 1/2 cup sugar
- 2 Tablespoons cornstarch (not corn flour)
- 2 cups milk (I use 1% low fat milk)
- 2 egg yolks
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup oil (I use extra light olive oil)
- 1/2 cup milk (I use 1% low fat milk)
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 1 Tablespoon powdered unsweetened cocoa
- 1/4 teaspoon vanilla
- about 4 teaspoons milk
- Preheat oven to 350° F.
- In a medium saucepan, combine the sugar & cornstarch.
- Slowly whisk in the milk & egg yolks.
- Bring to a boil. Cook over medium heat about 1 minute, stirring constantly, until thickened. (it will thicken more as it cools)
- Pour onto a large dinner plate, cover and refrigerate, undisturbed, for 2 hours to cool completely. (can be made a day ahead)
- Grease a 9-inch round cake pan.
- With an electric mixer on high, beat sugar, eggs, & vanilla for one minute to thicken.
- On low speed add remaining ingredients in order given but do not over-mix. This takes less than a minute.
- Pour into pan and bake for 25 minutes.
- Cool in pan for 10 minutes. Remove to a cooling rack to cool (about 45 minutes).
- With a sharp serrated knife, slice the cake in half and carefully remove the top half.
- Cover the bottom half with cooled custard and place other half on top of custard.
- Combine glaze ingredients to a thin spreading consistency and spread on top of cake. Keep refrigerated.
Note: For more on this recipe in my blog click here.