Cherry Custard Cake

Directions

1. 1
   Combine milk and cream in a small saucepan. Heat on medium until almost boiling.
2. 2
   In a medium bowl, whisk yolks, sugar, flour, cornstarch and vanilla together until thick and pale. Gradually whisk in hot milk until combined. Return to saucepan.
3. 3
   Cook custard, stirring, over medium heat for 2-3 mins, until boiling and thickened. Reduce heat to low and simmer for 1 min. Allow to cool slightly.
4. 4
   Meanwhile, line a deep 4 x 8 inch loaf pan with plastic wrap. Cut sponge into 4 horizontal slices. Cut half the sponge to fit the base and sides of the pan. Arrange in place trimming to fit, using excess to fill any gaps.
5. 5
   Pour half the custard into cake case. Scatter cherries over. Pour remaining custard over. Cover with remaining sponge cake, trimming to fit. Fold over excess plastic wrap to cover.
6. 6
   Top with a tray and weigh down with small cans. Chill overnight, or until set.
7. 7
   Invert cake on to serving plate and remove plastic wrap. Cut into slices and serve with cherries and cream.