Ingredients
2 Eggs
55 gms/ 1.95 oz Castor Sugar
1 tsp Hot water
55 gms/ 1.95 oz refined flour
1/8th tsp vanilla
1/4th tsp baking powder

Filling
150 ml/ 10.25 tbsps Milk
1 Tbsp sugar
1 Tbsp Custard Powder
20 gms/ 0.70 oz Butter

Topping
85 gms/ 3 oz Icing sugar
30 gms/ 1.05 oz  Cashew nuts
Water to mix.

Method
1 )Prepare the sponge cake. Sieve the Flour with baking powder. Blend the egg & sugar over a pan of hot water till thick & creamy. Add the essence & water. Fold in the flour. Pour in a prepared tin & bake at 200 ^o C/400 ^o F for about 10-12 mins. Cool.
3) Make a custard with milk, custard powder & sugar.
4) Remove from the fire & beat in butter till smooth. Cut cake into two, spread custard lightly & sandwich together.
6) Chop & roast the cashewnuts. Mix all icing ingredients. Pour icing over cake.