Butterscotch Surprise Cake

Ingredients

125g butter, softened
¾ cup castor sugar
2 eggs
¾ cup plain flour
½ cup self-raising flour
¼ cup milk
1 teaspoon vanilla essence

Butterscotch Filling
½ cup brown sugar, firmly packed
2 tablespoons custard powder
½ cup milk
2 teaspoons butter
1 egg

Note: Cake can be made up to 2 days ahead; store in an airtight container. This recipe is unsuitable to freeze or microwave.

Directions

• Combine butter, sugar, eggs, sifted flours, milk and essence in large bowl of electric mixer, beat on low speed until combined, then on medium speed until smooth and lighter in colour.
• Spread half the cake mixture into greased 20cm ring pan, pour butterscotch filling evenly over mixture, top with remaining cake mixture.
• Bake in moderate oven 30 to 40 minutes, stand 10 minutes before turning onto wire rack to cool. Dust top with sifted icing sugar when cold.
• Butterscotch Filling: Combine brown sugar and custard powder in saucepan and gradually stir in milk. Stir constantly over heat until mixture boils and thickens, stir in butter, cool 5 minutes, stir in egg, use while warm.

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