Cost Breakdown

Critical Success Points

• • Creaming butter and sugar until pale and fluffy
• • Not over‑mixing the batter after adding flour
• • Tempering the egg yolk mixture to avoid curdling
• • Cooling the custard before incorporating butter
• • Leveling the cake layers for even assembly

Safety Warnings

• • Hot oven and pans – use oven mitts.
• • Custard can scorch – stir constantly and keep heat moderate.
• • Egg yolks are raw until cooked – ensure custard reaches a boil.