Verdens beste

• butter↗125g g

  softened, plus extra for the tin

• medium eggs↗5

  yolks and whites separated

• caster sugar↗350g g
• vanilla extract↗1 ½ tsp tsp
• milk tbsp
• plain flour↗125g g
• baking powder↗1 ½ tsp tsp
• flaked almonds↗100g g
• strawberries↗250g g

  to serve (optional)

• egg yolks↗2

  (freeze the whites for another recipe)

• caster sugar↗2 tbsp tbsp
• cornflour↗1 tbsp tbsp
• whole milk↗100ml ml
• double cream↗350ml ml
• rum or vanilla extract↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Butter a large, deep rectangular cake tin (ours was 26 x 37cm) and line with baking parchment. Whisk the egg whites to stiff peaks in a stand mixer or bowl using an electric whisk. With the motor running, add 225g of the caster sugar, a tablespoon at a time, until the sugar has dissolved, about 10-15 mins. Spoon into a separate bowl and wipe the bowl of the stand mixer clean, or set aside.

2. 2

   Heat the oven to 180C/160C fan/ gas 4. Beat the butter, remaining 125g sugar and the vanilla in the stand mixer or a bowl using an electric whisk until light, fluffy and doubled in volume. Beat in the egg yolks, one at a time, mixing well between each addition. Add 4 tbsp milk, then sift in the flour and baking powder, and mix to combine. The batter should be thick enough to drop off a spoon, but if it’s stiff, add another 1 tbsp milk. Spoon the batter into the tin and spread to an even layer. Spread the whipped egg white mix over the batter, then scatter over the flaked almonds.

3. 3

   Bake for 25-30 mins, or until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 mins, then remove to a wire rack to cool completely, about 1 hr.

4. 4

   Meanwhile, make the filling. Whisk the egg yolks, 1 tbsp sugar and the cornflour together in a large heatproof bowl, then set aside. Heat the milk, 100ml of the double cream and rum or vanilla together in a saucepan over a low heat until just starting to simmer. Whisk this into the egg yolks in a slow, steady stream, then pour everything back into the saucepan. Stir continuously over a low heat until thickened to a custard and simmering, about 1 min. Pour into a heatproof bowl and set aside to cool. Whip the remaining 250ml double cream with the remaining 1 tbsp sugar for a few minutes until soft peaks form. When the custard has cooled, gently fold in the cream to combine.

5. 5

   Cut the cake in half through the equator using a long, serrated knife. Put one layer, meringue-side down, on a plate or cake board. Spread with the custard cream, then sandwich with the remaining cake layer, meringue-side up. Serve with sliced strawberries, if you like. Will keep chilled for up to two days.