For the Sponge Cake

1. Preheat oven to 180C and grease two medium sized bread pans.
2. Beat sugar and egg yolks until white and creamy.
3. Add ice water, little by little, while beating.
4. Sift dry ingredients together.
5. Beat egg whites until soft peak stage.
6. Fold the dry ingredients into the sugar mixture and follow with stiff egg whites and vanilla essence.
7. Divide the mixture into the pans and bake for 25 min. Do not bake for longer than 25 minutes! Remove the cake from the pans gently, and allow to cool on a cooling rack.

For the Icing

1. On the stove, heat 400ml of First Choice Milk in a medium sized pot.
2. Dissolve custard powder in 100ml of First Choice Milk
3. Beat sugar and softened First Choice Butter until creamy.
4. Once the milk starts to boil, pour in the custard mixture while whisking.
5. Continue whisking until thick, and do a taste test to see if the custard is cooked. Then remove from the heat, whisking until the custard is almost cool.
6. Pour the custard and vanilla essence into the sugar mixture and continue beating with electric mixer.

Assembly

1. Once the cake is completely cool, slice each loaf into 3 or 4 layers.
2. Divide the icing into two parts and spread icing between each layer. End off with a layer of icing.
3. Top with some rosemary or toasted almond flakes!