Vanilla Custard Cake

• None None FOR THE CUSTARD
• 3 tbsp custard powder
• 1/2 cup milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• None None FOR THE CAKE
• 8 tbsp (1 stick) butter, chopped, at room temperature
• 2/3 cup granulated sugar
• 2 tsp vanilla extract
• 2 None eggs
• 2 cups self-rising flour
• 1/2 cup flour
• 1/2 cup milk
• None None Powdered sugar, for dusting
• None None Whipped cream, to serve

1. Preheat the oven to 350u0b0F. Lightly grease and flour a 9-inch round cake pan.
2. For the custard, place custard powder in a medium saucepan. Add a little milk; stir until a smooth paste. Stir in sugar, vanilla and remaining milk; cook, stirring, on a medium heat, until custard boils and thickens. Reduce heat to low; simmer for 3 mins. Remove from heat. Place plastic wrap directly on surface of custard to prevent a skin forming. Set aside to cool slightly. Custard will need to be warm when ready to use.
3. For the cake, beat butter, sugar and vanilla in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Sift flours together; fold lightly into butter mixture alternately with milk. Spoon 1/2 the batter into prepared pan, smoothing top.
5. Carefully spread warm custard evenly over top. Spoon remaining batter over custard and use back of a spoon to gently smooth top and cover custard.
6. Bake for 50-55 mins, or until a toothpick inserted into center comes out clean and dry. Cool in pan for 20 mins. Remove from pan; cool completely on a wire rack .
7. Dust with powdered sugar and serve with whipped cream.

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Taken from recipes-plus.com/api/v2.0/recipes/26096 (may not work)