Ingredients
ICING:
3/4 cup (180 ml) milk
4 tsp (20 ml) instant coffee (or 1/4 cup expresso, and decrease milk to 1/2 cup)
3 Tbsps (45 ml) BIRDS custard powder
4 oz (113.5 g) cold butter (1/2 cup)
2 1/2 cups (620 ml) icing sugar
1/4 tsp (2 ml) salt
CAKE:
4 egg yolks
1/4 cup sugar + 1/2 cup sugar
1/2 tsp vanilla
4 egg whites
3/4 cup sifted flour
1 tsp baking powder
1/2 tsp salt
Preparation
ICING: Heat 3/4 cup milk on medium heat. Add coffee. Little by little (1 Tbsp at a time) add a little hot milk mixture to the powdered custard, stir and put it all into the milk pan again. Stir. Bring to a gentle simmer, stirring occasionally until thickened. Have ice ready in a large bowl and put pan on ice to cool down. Refrigerate until cake is ready to ice. CAKE: Beat egg yolks till thick and lemon-colored; gradually beat in 1/4 cup sugar and vanilla. Beat egg whites till soft peaks form; gradually add 1/2 cup sugar and beat till stiff peaks form. Fold yolks into whites. Sift together flour, baking powder and 1/2 tsp salt; fold into egg mixture. Put into 2 greased round cake pans and bake at 375 degrees F. for about 12-15 min. Loosen sides, turn out on a cake rack to cool. ICING CONT’D: Whip cold butter. Add icing sugar and 1/4 tsp salt. Whip until smooth. Add cooled custard 1 Tbsp at a time to the above mixture until combined. Frost cake and serve or refrigerate.
