Step 1

Preheat oven to 160°C fan forced. Grease a 24cm round springform cake tin and line the base with baking paper

Step 2

Beat butter and sugar in an electric mixer fitted with a paddle attachment until pale and fluffy. Beat in eggs, one at a time, beating well between each addition. Beat in vanilla.

Step 3

Sift flour and custard powder into a bowl. Add to the butter mixture along with the milk and beat at a low speed to combine. Increase speed and beat for 60 seconds. Spoon into prepared cake tin and bake for 60-65 minutes or until an inserted skewer comes out clean. Leave to cool in the tin before transferring to a cake rack to cool completely.

Step 4

Serve cut into thick slices with pure cream on the side, if desired.