Ingredients
- 250 g unsalted butter softened to room temp
- 330 g (1 ½ cups) caster sugar
- 2 tsp vanilla extract
- 4 eggs at room temperature
- 300 g (2 cups) self raising flour
- 110 g (¾ cup) custard powder
- 1 cup (250ml) milk
Instructions
- Preheat oven to 170 degrees celsius (fan-forced).Grease and line a round, deep 23cm cake tin with baking paper and set aside.
- Place the butter, caster sugar and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy (approximately 5 minutes).
- Slowly add the eggs (one at a time) while continuing to beat through until completely combined.
- Alternate between adding the sifted self raising flour and custard powder with the milk. Beat in between each addition until just combined.
- Pour the mixture into the prepared tin and bake for 1 hour or until tested with a skewer (see notes). TIP: If the cake is over-browning, place a sheet of foil loosely over the top and continue baking until cooked through when tested with a skewer.
- Leave the cake to cool in the tray for 20 minutes before moving to a wire rack to cool completely.
- Dust with icing sugar to serve (optional).
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