This recipe is adapted from Family Circle Cook book. Instead of using 20 inch round cake tin, I  used Bundt Pan or some call it Fluted Ring Pan.

Ingredient

185 g Unsalted Butter
3/4 cup caster sugar
3 eggs, lightly beaten
1 tsp vanilla essence
1 1/2 cups self-raising flour
1/2 cup plain flour
1/4 cup milk

For Cream:

125 g butter
150 g vegetables shortening
30 g milk powder
130 g sugar
100 g water

Method: For Cake

Preheat Oven to moderate 180C.
Beat butter and sugar in mixing bowl until light and creamy.
Add eggs gradually, beating mixture thoroughly after each addition.
Add essence; beat until combined.
Using a spatula, fold in sifted flours alternately with milk.
Stir until ingredients are just combines and the mixture is almost smooth.
Spoon mixture into prepared Bundt Pan and smooth the surface.
Bake for 45 minutes.
Leave in cake pan for 10 minutes before turning onto wire rack to cool.
 


Method: For Cream

Boil the water and sugar until the sugar dissolve. Remove from heat and let it cool.
Beat butter and vegetables shortening until creamy.
Gradually add the sugar mixture and milk powder.
Beat in medium heat until creamy and fluffy.
scoop into piping bag with star nozel and ready to use.