Directions Okay so firstly preheat the oven to 160C (320F), then line and grease 2 or 3 round tins (optional). I used three 8" tins for a fluffier texture.
Sift all dry ingredients into a large bowl, mix them which I forgot to do in the video but its fine. Add in the boiling water, milk, oil, then beat for about 2 minutes, add in the eggs and vanilla, beat for another 2 minutes.
Pour equal amounts into each tin and Bake for 25- 30 mins or until a skewer comes out clean, it depends on the size of your tin. Take out and leave to cool completely before icing.
Now for the whipped cream filling, its totally optional, some people don't like cream so you can use buttercream or any other icing you prefer instead. This cream recipe is not too sweet, so it balances out the sweetness of the cake a little bit. Keep in mind if you use cream for the filling you need to refrigerate the cake, but if you use buttercream you don't have to.