This is a really easy and delicious slice which will impress your guests.

Recipe states a vanilla packet cake mix but you can make the cake from scratch which I do 98 % of the time. I will add a basic cake recipe at the bottom.

• 0:15 Prep
• 0:35 Cook
• Makes 12

Recipe by Australia's best recipe

Ingredients​

• 1 pkt vanilla cake mix
• 2 eggs
• 2/3 cup milk
• 60g butter

FOR THE CUSTARD​

• 1/4 cup custard powder
• 2 cups milk
• 2 tbs caster sugar

FOR THE TOPPING​

• 20g butter, melted
• 1 tbs caster sugar
• 1/2 tsp cinnamon

Method​

1. Preheat oven to 160C or 140C fan-forced. Grease a 27cm x 18cm slice tin and line it with baking paper.
2. Prepare cake with eggs, milk and butter according to packet instructions. Pour half the batter into the prepared tin.
3. Make custard by whisking custard powder into 1/4 cup milk to form a smooth liquid. Add the remaining milk and sugar. Whisk over gentle heat until just simmering, then continue stirring for another minute until custard has thickened.
4. Pour custard over cake batter in slice tin and spread out evenly. Top with remaining cake batter and smooth the surface. Bake for 35 minutes. Brush melted butter over hot cake then sprinkle over combined caster sugar and cinnamon.
5. Pour custard over cake batter in slice tin and spread out evenly. Top with remaining cake batter and smooth the surface. Bake for 35 minutes. Brush melted butter over hot cake then sprinkle over combined caster sugar and cinnamon

Vanilla Cake from scratch

Ingrediants

• 2 cups plain (cake flour OK too)
• 2 1/2 teaspoons baking powder
• 1/4 tsp cooking salt
• 4 eggs (50 – 55g ), at room temp
• 1 1/2 cups caster (regular white sugar is ok too)
• 115g / 1/2 cup unsalted butter , cut into 1.5cm cubes
• 1 cup milk , full fat
• 3 tsp vanilla extract
• 3 tsp vegetable or canola oil

​

 Method ​

• Preheat oven to 180°C/ 160°C fan) for 20 minutes before starting the batter . Place shelf in the middle of the oven.
• Grease 2 x 20cm cake pans with butter, then line with baking paper.Best to use cake pan without loose base, if you can.

COMBINE DRY INGREDIENTS:​

• Whisk flour, baking powder and salt in a large bowl. Set aside.

BEAT EGGS UNTIL AERATED:​

• 30 sec beat: Beat eggs for 30 seconds on speed 6 of a Stand Mixer fitted with a whisk attachment, or hand beater.
• Slowly add sugar: With the beater still going, pour the sugar in over 45 seconds.
• Triple volume: Then beat for 7 minutes , or until tripled in volume and white.

FINISH CAKE BATTER:​

1. While egg is beating, place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter (or use stove Top)

2. When the egg is whipped, scatter 1/3 flour across surface, then beat on low for 5 seconds. Add half remaining flour, then miSpeedlow speed for 5 sec. Add remaining flour, then mix on low for 5 – 10 sec until the flour is just mixed in. Once you can’t see flour, stop straight away.

3. Pour hot milk, vanilla and oil into the now empty flour bowl.

4. Add about 1 1/2 cups (2 ladles or so) of the Egg Batter into the Milk-Butter (don't need to be 100% accurate with amount). Use a whisk to mix until smooth – you can be vigorous here. Will look foamy.

5. Turn beater back on Speed 1 then pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

6. Scrape down sides and base of bowl. Beat on low for 10 seconds – batter should now be smooth and pourable.

BAKE:​

• Pour batter into pans.
• Knock out bubbles: Bang each cake pan on the counter 3 times to knock out big bubbles
• Bake 30 minutes or until golden and toothpick inserted into centre comes out clean.

COOL & FROST:​

• Turn out & cool: Remove from oven. Cool in cake pans for 15 minutes, then gently turn out onto cooling racks. If using as layer cakes, cool upside down – slight dome will flatten perfectly. Level cake = neat layers.