Instructions
Step 1. Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan.
Step 2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Step 3. Beat in the eggs one at a time, mixing well after each addition.
Step 4. Stir in the vanilla extract.
Step 5. Fold in the self-rising flour and milk until a smooth batter forms.
Step 6. Pour the batter into the prepared baking pan and spread evenly.
Step 7. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Step 8. Allow the cake to cool completely in the pan.
Step 9. For the icing, whisk together the powdered sugar, vanilla extract, and enough water to create a smooth spreadable glaze.
Step 10. Spread the icing evenly over the cooled cake.
Step 11. Immediately scatter the rainbow sprinkles over the icing and allow it to set.
Step 12. For the custard, heat the milk and cream in a saucepan over medium heat until steaming but not boiling.
Step 13. In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
Step 14. Slowly pour the hot milk mixture into the egg mixture while whisking constantly.
Step 15. Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened.
Step 16. Remove from the heat and stir in the vanilla extract.
Step 17. Cut the cake into squares and serve warm or at room temperature with generous spoonfuls of warm vanilla custard.
Storage and Reheating Tips
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Store the custard separately in the refrigerator for up to 3 days.
Reheat the custard gently over low heat, whisking frequently. Add a splash of milk if it becomes too thick.
The cake can be frozen for up to 2 months without the custard. Thaw at room temperature before serving.
For the best experience, serve the cake slightly warm with freshly heated custard.
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