the Cake:
Preheat oven to 350°F. Grease and line two 9-inch cake pans.
Mix flour, baking powder, and salt.
Cream butter and sugar until fluffy (3-4 minutes).
Beat in eggs one at a time, then vanilla.
Alternate adding flour mixture and milk to butter mixture.
Divide batter between pans.
Bake 25-30 minutes until done.
Cool completely.
the Custard:
Heat milk until steaming.
Whisk sugar, cornstarch, salt, and egg yolks.
Temper eggs with hot milk, then return to pan.
Cook until thickened, stirring constantly.
Add butter and vanilla.
Chill completely.
- Recipe yields one 9-inch layer cake (12 servings)
- Total time: 3.5 hours (includes cooling time)
- Can be made up to 3 days ahead
Carbohydrates: 69g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 185mg | Sodium: 220mg | Potassium: 200mg | Fiber: 2g | Sugar: 45g | Calcium: 120mg | Iron: 2mg