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For the cake:
50 g/2 oz butter or margarine, softened
150 g/5 oz caster (superfine) sugar
4 eggs, separated
100 g/4 oz/1 cup plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
60 ml/4 tbsp milk
5 ml/1 tsp vanilla essence (extract)
50 g/2 oz pecan nuts, finely chopped
For the custard:
250 ml/8 fl oz/1 cup milk
50 g/2 oz caster (superfine) sugar
50 g/2 oz plain (all-purpose) flour
1 egg
A pinch of salt
120 ml/4 fl oz double (heavy) cream |
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Method:
To make the cake, beat the butter or
margarine with 100 g/4 oz of the sugar until light and fluffy.
Gradually beat in the egg yolks, then fold in the flour, baking powder
and salt alternately with the milk and vanilla essence. Spoon into two
greased and lined 23 cm/9 in cake tins (pans) and level the surface.
Whisk the egg whites until stiff, then fold in the remaining sugar and
whisk again until stiff and glossy. Spread over the cake mixture and
sprinkle with the nuts. Bake in a preheated oven at 150°C/300°F/gas
mark 3 for 45 minutes until the meringue is dry. Transfer to a wire
rack to cool.
To make the custard, blend a little of the milk with the sugar and
flour. Bring the remaining milk to the boil in a pan, pour over the
sugar mixture and whisk until blended. Return the milk to the
rinsed-out pan and bring to the boil, stirring continuously, then
simmer, stirring, until thickened. Remove from the heat and beat in
the egg and salt and leave to cool slightly. Whip the cream until
stiff, then fold into the mixture. Leave to cool. Sandwich the cakes
together with the custard.
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