Turn oven off, open door a few centimetres
using a wooden spoon to keep it open. Leave
cake to cool in the warm oven for another 30
minutes.
Remove from oven and allow to cool at room
temperature. Gently ease away the sides of
the springform tin and slide the cake off the
base of the tin or lift the cake out with the pa-
per collar. Peel off baking paper around the
sides and cut into slices. Serve with a glass of
sherry poured over the cake.
Ina's Tip
What to do with left over Vanilla Cake Mix.
Secure the open foil packet of Vanilla Cake with a peg and store it in the fridge. Use for:
• Your next cheesecake
• To bake our Milktart with Apples
• To make custard
Custard
Warm 2 ½ cups (625 ml) full cream milk, add 1 T (15 ml) of butter and ½ cup (125 ml) of dry
Vanilla Cake mix. Stir non-stop with a wooden spoon over medium heat, until the custard
starts to boil. Cook slowly for 2 minutes while still stirring, add 1 - 2 drops of yellow food col-
ouring. Serve warm or cold. Makes 3 cups (750 ml) of custard.
How to prepare the paper lining for the tin
Cut a big square of baking paper. Keep folding it into smaller and smaller triangles. Final-
ly round off the top. Unfold and use.