A South African classic in cake-form! Layers of cinnamon sponge, milk tart filling and vanilla buttercream make this cake an absolute spoil. The recipe for Milk Tart Buttercream Cake contains an ingredient called Marvello Bake – to find out more about it in a video from RCL Foods’ Executive Chef Brad Kavanagh, click here.

Milk Tart Buttercream Cake

Cinnamon Sponge

500ml Milk
200g Marvello Bake
560g Cake Flour
2 Tbsp Baking Powder
4 tsp Ground Cinnamon
½ tsp Salt
8 Eggs, large
500g Castor Sugar
2 tsp Vanilla Extract

Milk Tart filling

500ml Milk
500ml Meadowland Cream
4 Eggs, large
40g Corn Flour
40g Cake Flour
200g White Sugar
1 tsp Vanilla Extract
100g Marvello  Bake

Vanilla Buttercream

125g Marvello Bake
200g Icing Sugar
1 tsp Vanilla Extract

  • Preheat oven to 180°C or 160°C fan assisted. Grease 3 x 26cm cake tins, line with baking paper on the base.
  • Beat together Marvello Bake, castor sugar and vanilla extract till creamy. Slowly add the eggs and whip on high speed till light and fluffy.
  • Sift together dry ingredients and add along with the milk. Mix until combined, do not overmix.
  • Divide batter among the 3 tins.
  • Bake for 30 minutes. Set aside to cool completely, in the meantime, make the milk tart filling.
  • Heat the milk, cream and half of the sugar on the stove till hot but not boiling.
  • Beat together the flours, eggs, remaining sugar and vanilla till smooth.
  • Whisk the hot milk and cream into the egg mix then return to the stove to thicken on a medium heat. Once thick, remove from stove and mix in the Marvello. Cover and set aside to cool completely.
  • Beat together the Marvello, icing sugar and vanilla to make the vanilla icing. Set aside.
  • Slice the cooled cakes in half to give 6 sponge disks.
  • Layer the sponges with the cooled and firmed milk tart filling
  • Place the cake in the fridge to set fully.
  • Cover the cake with a thin layer of vanilla bean icing, garnish as desired.

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