Step 1

Preheat oven to 180C. Grease and line the base of two 20cm sandwich tins.

Step 2

In a stand mixer or using hand-held beaters, whisk eggs, sugar and salt for 4-5 minutes until very pale and doubled in size. Meanwhile, sift flour and cornflour three times. Add to egg mixture and fold through. Distribute batter evenly between the two tins and bake for 12-15 minutes until the cake springs back when lightly touched. Allow to cool in the tin, then remove and cool completely.

Step 3

To make filling, whip cream until thick. Place 1 cup Frosties in a zip-lock bag and crush with a rolling pin. Fold through thick cream.

Step 4

To make icing, beat butter with icing sugar until smooth. Add milk and beat through.

Step 5

To assemble cake, place one sponge on serving board. Spread over cream filling in an even layer, ensuring it goes right to the edges. Top with second sponge. Use a small palette knife to spread a thing layer of icing over the top and sides of the cake. Take small handfuls of Frosties and press them gently into the frosting. Continue working around until you have covered the entire cake.

Step 6

Slice into wedges and serve.