Sweetcorn cake

"This recipe is my blueprint cake recipe because it’s simple, flop-proof and there are so many ways to remix it and make it your own. You can omit the corn to make a plain vanilla sponge, and you can top the cake with any icing you like – be creative and decorate your cake with fresh fruit, chocolate shavings, berries, etc. In this version, I’ve added creamed corn, because I will always find an excuse to eat corn. This isn’t the most ludicrous way to enjoy it though – the natural sweetness of corn lends itself so well to desserts."  – Khanya Mzongwana

1. Preheat the oven to 180°C.

2.  Using an electric mixer, beat the butter and sugar together until thick and pale in colour.

3. Beat the eggs in one at a time and whisk until well incorporated. Add the creamed corn and whisk until combined.

4. Sift the flour, baking powder and salt and fold into the mixture until combined. Do not overmix the batter – fold gently until just combined. Too much mixing will cause the gluten to develop and result in a tough cake.

5. Line 2 x 20 cm cake tins with greaseproof paper and spray with nonstick cooking spray.

6. Divide the batter between the baking tins. Bake the cakes for 35–40 minutes, or until a skewer comes out clean. Place on a wire rack and allow to cool completely. Remove from the tins when cool and discard the baking paper.

7. To make the icing, whisk together the icing sugar and cream cheese. Spread half the icing onto the first cake and top with the second cake. Spoon the remaining icing onto the top of the cake and top with the lemon curd. Swirl the curd and the cream cheese icing together. Slice and serve immediately.

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Photograph: Jan Ras