4 x 6” round cake tins (or you can bake 2 batches if you only have 2), greased and lined.
270g unsalted butter, room temperature
270g caster sugar
5 small eggs
375g self-raising flour, sifted
4 ½ tbsp milk
For the custard
45g caster sugar
1 tbsp cornflour
5 small egg yolks
390ml double cream
¼ vanilla pod or ½ tsp vanilla extract
To colour: pinch of pink food colouring, or crushed, freeze dried raspberry (optional)
1 Preheat the oven to 180˚C /gas mark 6.
2 Cream the butter and sugar together until light and fluffy.
3 Add the eggs, and beat until just incorporated.
4 Fold in the flour, then add the milk slowly – you need just enough to ensure that the mixture falls slowly from the spoon.
5 Divide the mixture between the prepared cake tins and level out to the edges.
6 Bake for 30 minutes, or until a sharp knife inserted into the center comes out clean.
To make the custard
1 In a heatproof bowl, whisk together the sugar, cornflour and egg yolks by hand until white and fluffy.
NOTE: This works best if you whisk for 3 minutes, leave it to stand for a few minutes, then whisk again for 3 minutes.
2 Heat the cream with the vanilla in a heavy-bottomed pan, until it reaches a simmer. Pour the heated cream over the egg yolks, and whisk thoroughly until combined.
3 Add pink colouring or freeze-dried raspberries.
4 Place the bowl over a pan of simmering water to make a double boiler and whilst on a medium heat, stir continuously with a spatula, until thick and creamy – approximately 7–8 minutes.
5 Leave to cool completely.
This recipe has been created by London bakery owner, Lily Vanilli, to celebrate Del Monte’s 125th Anniversary. For more recipe inspiration, please visit www.delmonteeurope.com.