Cherry Custard Cake

1. 1

   Combine milk and cream in a small saucepan. Heat on medium until almost boiling.

2. 2

   In a medium bowl, whisk yolks, sugar, flour, cornstarch and vanilla together until thick and pale. Gradually whisk in hot milk until combined. Return to saucepan.

3. 3

   Cook custard, stirring, over medium heat for 2-3 mins, until boiling and thickened. Reduce heat to low and simmer for 1 min. Allow to cool slightly.

4. 4

   Meanwhile, line a deep 4 x 8 inch loaf pan with plastic wrap. Cut sponge into 4 horizontal slices. Cut half the sponge to fit the base and sides of the pan. Arrange in place trimming to fit, using excess to fill any gaps.

5. 5

   Pour half the custard into cake case. Scatter cherries over. Pour remaining custard over. Cover with remaining sponge cake, trimming to fit. Fold over excess plastic wrap to cover.

6. 6

   Top with a tray and weigh down with small cans. Chill overnight, or until set.

7. 7

   Invert cake on to serving plate and remove plastic wrap. Cut into slices and serve with cherries and cream.

No additional tips available.