Directions

• FILLING:
• Heat the litre of milk, butter and sugar in the microwave for 3 minutes until the sugar has dissolved.
• Mix the eggs and flour with the extra ½ cup of milk.
• Add the mixture to the boiling milk.
• Put back in the microwave for 1 minute and give it a stir with a whisk.
• Repeat this step 4-5 times until the mixture is thick.
• Add the vanilla.
• Cover with cling wrap and let it cool.
• CAKE:
• Pre-heat the oven to 180°C. Prepare 2 x 20cm cake tins by greasing them and lining them with baking paper.
• Beat the eggs and sugar until light and fluffy.
• Heat the oil, water and milk until boiling.
• Add the vanilla.
• Sift the flour, baking powder and cinnamon together.
• Fold the dry ingredients into the fluffy egg mixture.
• Add the hot milk, fold in until it forms a silky-smooth mixture.
• Divide the mixture between the 2 cake tins. Bake for 30 minutes.
• Let them cool for 10 minutes before removing from the tins.
• Divide each layer into two.
• Fill each layer with the custard and sprinkle cinnamon between the layers.