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For the cake:
200 ml/7fl oz/scant 1 cup water
25 g/1 oz/2 tbsp butter or margarine
4 eggs, lightly beaten
300 g/11 oz caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
300 g/11 oz plain (all-purpose) flour
10 ml/2 tsp baking powder
A pinch of salt
For the filling:
30 ml/2 tbsp plain (all-purpose) flour
30 ml/2 tbsp cornflour (cornstarch)
15 ml/1 tbsp caster (superfine) sugar
2 eggs, separated
450 ml milk
5 ml/1 tsp vanilla essence (extract)
120 ml/4 fl oz sweet sherry
175 g/6 oz orange marmalade
120 ml/4 fl oz double (heavy) cream
100g/4 oz peanut brittle, crushed |
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Method:
To make the cake, bring the water to the
boil with the butter or margarine. Beat together the eggs and sugar
until pale and frothy, then continue to beat until the mixture is very
light. Beat in the vanilla essence, sprinkle with flour, baking powder
and salt and pour in the boiling butter and water mixture. Mix
together just until blended. Spoon into two greased and floured 23
cm/9 in sandwich tins (pans) and bake in a preheated oven at
180°C/350°F/gas mark 4 for 25 minutes until golden brown and springy
to the touch. Leave to cool in the tins for 3 minutes, then turn out
on to a wire rack to finish cooling. Cut each cake in half
horizontally.
To make the filling, mix together the flour, cornflour, sugar and egg
yolks to a paste with a little of the milk. Bring the remaining milk
to the boil in a pan, then pour it into the mixture and whisk until
smooth. Return to the rinsed-out pan and bring to the boil over a low
heat, stirring continuously until thick. Remove from the heat and stir
in the vanilla essence, then leave to cool slightly. Whisk the egg
whites until stiff, then fold in.
Sprinkle the sherry over the four cake layers, spread three with
marmalade, then spread the custard over the top. Assemble the layers
together into a four-tiered sandwich. Whip the cream until stiff and
spoon over the top of the cake. Sprinkle with the peanut brittle.
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