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1
Heat the oven to 175 AsC (350AsF).
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2
Grease and base line a 20cm round cake tin.
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3
In a bowl, mix together the flour, 1/2 cup sugar, baking powder and salt.
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4
Mix well to combine.
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5
Put the egg yolks and vanilla into a bowl and whisk until pale and thick.
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6
Whisk in the milk and oil, stirring until well combined.
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7
Stir in the dry ingredients.
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8
Put the egg whites and cream of tartar together into another bowl and whisk to soft peaks.
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9
Gradually whisk in the remaining sugar.
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10
Fold a third of the egg white meringue into the mixture to loosen.
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11
Then fold in the remaining egg whites.
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12
Pour the mixture to the prepared cake tin.
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13
Bake for 30 minutes, or until done.
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14
Remove from the oven and leave to cool .
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15
Remove from the cake tin.
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16
Cut into two layers horizontally.
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17
To make the topping, put together all the ingredients in a saucepan.
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18
Bring the mixture to the boil and then turn down to the lowest possible heat, stirring continously, for 10-15 minutes until creamy and spreadable.
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19
Use some icing to spread into one of the layers.
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20
Stack the layers together.
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21
Spread the remaining icing over the top and sides of the cake.
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22
Decorate and serve.
