Martha Washington Cake

1. Heat the oven to 180°C (350°F). Use the spoonful of butter to grease a deep 9 inch round cake pan. Dust the cake pan with the 1 tablespoon of flour and knock out any excess.

2. In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until they are well mixed. Beat in the egg. Add the remaining flour, the baking powder and salt, a little at a time, alternately with the milk. Beat until the ingredients are well blended. Stir in the vanilla extract.

3. Pour the batter into the prepared cake pan. Put the tin in the oven and bake the cake for 35 minutes or until the top springs back when gently pressed with a fingertip.

4. Remove the cake from the oven and leave it to cool in the pan for 5 minutes. Then turn it out on to a wire rack to cool completely.

5. Meanwhile make the filling. In a small mixing bowl, beat the egg yolk, sugar and cornstarch together until they are well mixed. Scald the milk (bring to just under boiling point) over moderate heat. Stirring constantly, pour the milk slowly on to the egg mixture. Stir in the vanilla. Return the mixture to the sauce-

6. Martha Washington cake is a simple sandwich cake filled with spread and a creamy custard. Serve as a dessert or for tea. pan. Place the pan over low heat and, stirring constantly, cook the custard for 6-7 minutes or until it is very thick, and smooth. Pour the custard into the small bowl. Cover with plastic wrap to prevent a skin forming and set aside until completely cold.

7. Fold the whipped cream into the custard. Again cover the bowl with plastic wrap and put it into the refrigerator to chill.

8. When the cake is cold, slice it in half with a large knife to make two layers. Spread the spread on one layer and spread the chilled custard mixture over the spread. Place the other cake layer on top. Sprinkle the cake with the confectioners sugar to serve. Cooking time: 1 3/4 - 2 1/2 hours