Pre heat oven to 170°C (fan forced 150°C) 330°F/ 300°F. Grease and line an 18cm/7 inch spring form tin with baking/grease proof paper
Combine castor sugar and eggs together in an electric mixer and beat for 8 to 10 minutes until pale and creamy and tripled in volume
In a separate bowl, sift together self-raising flour and cornflour 3 times. Sift flours over egg mix and quickly fold through using a spatula, making sure all ingredients are well combined
Melt Copha in microwave or saucepan until fully melted. Warm milk in microwave (on high for 20 seconds). Pour Copha and milk down the side of bowl and fold through the egg and flour mix
Pour final mixture into prepared pan and smooth surface. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven
Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes to cool completely
Vanilla frosting
Using an electric mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency
Assembly
Slice your cake in half horizontally, ensuring you cut as evenly as possible. Place the bottom sponge on a serving plate
Spread vanilla frosting over the base. Place the top cake layer on top of your filling layer
Spread the frosting over the sides and top of the cake evenly
Separate the M&M's by colour. Place a single row of alternating colour M&M's around the base of the cake. Continue to place M&M's row by row up the side of the cake, as per picture. Once the sides are done, continue this same process along the top of the cake
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