1½ x cup cake flour
1tsp x baking powder
½cup x butter
1 x cup sugar
5 x free range eggs
1tsp x vanilla paste
2cups x clover fresh milk
1 x 385g can Clover condensed milk
1 x 380g can evaporated milk
1cup x chilled cream
1tsp x vanilla paste
2tbs x sugar
Preheat the oven to 1800 Combine the butter and sugar together before creaming until pale and fluffy.
Continue mixing the buttered mixture while adding the eggs one at a time, once all the eggs are added add the vanilla and mix through.
Add the flour gradually until blended and well combine.
Pour the batter into a greased baking tin and bake in the oven for 30-40minutes or until a cake tester comes out clean.
While the cake is baking prepare the milks.
Combine the milks in mixing bowl, ensuring the milks are well combined.
Once the cake is removed from the oven pour over a quarter of the mixture before allowing the cake to cool.
Once cooled pour over the remaining liquid.
Whip the cream with the vanilla and sugar before layering over the cake and serving.
CLOVER INGREDIENTS USED IN THIS RECIPE