Makes 1 cake


5 Eggs, separated
5 ml Lemon Juice
187.5 ml Castor sugar
250 ml Cake flour
5 ml Maizena
Pinch of baking powder
Pinch of salt

500 ml Milk
30 ml Castor Sugar
Pinch of salt
100 ml Custard powder
125 g Butter
250 ml Castor Sugar
5 ml Vanilla essence



  1. Preheat oven to 180°C.
  2. 2x 20cm round cake tins prepared with paper and Spray & Cook (DON’T use Spray & Cook on sides).
  3. Beat egg whites until you have stiff points.
  4. Beat lemon juice and half of castor sugar to it and keep on beating until it shines.
  5. Beat egg yellow in the rest of castor sugar until light yellow.
  6. Fold egg whites to egg yellow.
  7. Sift flour, maizena, baking powder and salt. Fold into egg mixture.
  8. Divide mixture into 2 tins and bake for 25 minutes – do not bake too long.
  9. Allow to cool in tins before you cool it off on wired shelves.
  10. Cut each cake horizontal into halves.


  1. Heat milk, castor sugar and salt and bring to the boil – the sugar must be dissolved.
  2. Add a little of this warm milk to the custard powder and stir until smooth.
  3. Add to milk and cook until thick.
  4. Cover pot with glad wrap and leave to cool COMPLETELY.
  5. Cream butter and castor sugar until light yellow.
  6. Once custard is completely cold, add the butter mixture to it.
  7. Add vanilla essence – mix well.
  8. Smear filling between layers.