Sweet and Fluffy Custard Cake - flour

Method

• Beat the egg yolks in a bowl.
• Add half of the granulated sugar and beat until pale and thickened.
• Put the egg whites in a separate bowl.
• Mix in the rest of the granulated sugar and whip until it forms stiff peaks.
• Pour the meringue into the egg yolks, then add the vanilla essence.
• Fold in using a spatula.
• Add the sifted flour and fold in briskly.
• Line a baking tray with of parchment paper.
• Pour the batter into a circular shape so that the center is slightly raised.
• Lightly sift the powdered sugar and cake flour over the batter.
• Score lines with a knife.
• Bake for 20 minutes in a 180C preheated oven.
• Let it cool after the cake has finished baking.
• Slice in half to form layers.
• Sandwich some yogurt cream (or custard cream) and sift some powdered sugar on top.
• I've listed the recipe for the custard cream in my "Versatile Yogurt Cream in a Microwave".
• Easy in a Microwave Custard CreamYogurt Cream