Bee Sting Cake(Sponge Cake With a Homemade Custard Filling)

This is one of my favourite cakes--one my mom would often makes. Bee sting cakes are popular in South Africa. Its a sponge cake which has a custard filling. Also this one is special because it has a almond topping as well. This cake takes some time but is well worth the effort.

• Ready In: 2 hrs 5 mins
• Serves: 6-10
• Yields: 12 slices

Ingredients

• Cake ingredients

• 2  cups flour
• 15  ml baking powder
• 125  g butter
• 125  ml sugar
• 5  ml vanilla extract
• 2  eggs
• 125  ml milk

• Topping

• 60  g butter
• 60  ml sugar
• 100  g  sliced almonds
• 15  ml milk

• Custard ingredients

• 1  cup milk
• 1  cup  cream
• 2  egg yolks
• 60  ml sugar
• 45  ml cornflour
• 5  ml vanilla extract
• 25  g butter

Directions

1. Cake method.
2. Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
3. Topping method.
4. Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
5. Custard method.
6. While cake is in oven make filling.
7. Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
8. Once cake is cool split cake in three layers carefully and sandwich together with custard.