Paradise Cake

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This is an easy and fun cake to bake, a family favourite. The filling is very versatile and could be used to fill a chocolate sponge cake, or could be enriched with berries.

Cake:

120g sugar

100g butter

2 eggs

150g all purpose flour

50g cornflour

2tsp baking powder

1tsp vanilla paste

4 tbsp plain yogurt

Filling:

500ml milk

100g sugar

50g cornflour

1tsp vanilla paste

200ml double or whipping cream

Preheat the oven to 180C/350F/Gas 4.

Line 1 x 20cm sandwich tin with baking paper.

Cream the butter and the sugar together until pale. Use an electric hand mixer if you have one.

Beat in the eggs and yogurt together with the vanilla paste.

Add the flours, baking powder and fold.

Pour the batter into the baking tin, smoothing the top.

Bake in preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.

While the cake cools, prepare the filling.

In a bowl, beat together the vanilla, sugar, cornflour and milk.

Pour the mixture into a pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. 

Pour in a bowl while hot and cover with cling film making sure that the film touches the surface of the cream; this will avoid the formation of a film. Let it cool completely.

Whip the cream and fold it into the vanilla custard.

Line the cake tin with baking paper again. Cut the cake in two, place the bottom part of the cake back in the tin and then spread it with the vanilla filling. Gently put the second half of the cake on top of the filling in the tin and keep in the fridge for at least one hour before serving.