Lumps in the cream, why? shouldn't the flour and milk be made into a slurry before adding to the pan for heating?

the recipe for Grandma's Italian Cream Sponge cake states that there may be some lumps in the Italian Cream and this is okay. My question was why would lumps in the cream be okay and if a slurry was made with part of the milk, would not this remedy the lump problem. I also went looking further on the internet and all recipes I found stated that the flour should be added carefully to avoid lumps.

I agree, I'd make a slurry first. I usually pass a vanilla custard through a mesh strainer immediately after cooking to remove any lumps, then add the flavoring and butter while still hot.

Sorry, I missed that. Likecream tea, I would strain it.