Custard cake is a delectable dessert that’s both moist and flavorful. Although making it from scratch might seem challenging, these straightforward steps will guide you to create a homemade delight.
Ingredients:
For the Cake:
- 250g unsalted butter, softened
- 330g caster sugar
- 4 large eggs, at room temperature
- 300g self-raising flour
- 110g custard powder
- 1 cup milk
For the Custard Filling:
- 4 egg yolks
- 75g caster sugar
- 40g cornflour
- 500ml milk
- 1 vanilla pod, split and seeds scraped
Equipment:
- Two 20cm round cake tins
- Electric mixer (optional)
- Large bowls
- Sieve
- Spatula
Instructions:
Preparing the Cake:
- Preheat the Oven: Set your oven to 180°C (350°F). Grease and line two 20cm round cake tins.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. An electric mixer can make this process quicker.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully mixed in before adding the next.
- Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour and custard powder. Gradually mix this into the butter mixture, alternating with the milk. Stir until just combined.
- Bake: Divide the batter evenly between the prepared tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Allow the cakes to cool completely in the tins before removing them.
Making the Custard Filling:
- Prepare Egg Mixture: In a heatproof bowl, whisk the egg yolks, sugar, and cornflour until smooth.
- Heat Milk: In a saucepan, warm the milk with the vanilla pod. Once hot but not boiling, remove from heat and let it steep briefly.
- Combine Milk and Egg Mixture: Gradually whisk the hot milk into the egg yolk mixture to avoid scrambling the eggs.
- Cook Custard: Return the mixture to the saucepan and cook over low heat, stirring continuously, until thickened.
- Cool Custard: Remove from heat and discard the vanilla pod. Cover the custard with cling film, pressing it onto the surface to prevent a skin from forming. Let it cool completely.
Assembling the Cake:
- Level and Layer: Once the cakes and custard are cooled, level the tops of the cakes if needed. Place one cake layer on a serving plate and spread with a layer of custard. Top with the second cake layer.
- Frost and Decorate: Spread the remaining custard over the top of the cake. Decorate with fresh berries or grated chocolate if desired.
Your homemade custard cake is now ready to enjoy! For the best flavor, chill the cake in the refrigerator for a few hours before serving.
Tips:
- Add a teaspoon of vanilla extract to the cake batter for extra flavor.
- If custard powder isn’t available, cornstarch can be used as a substitute.
- Stir the custard continuously while cooking to prevent burning.
- For a richer taste, substitute double cream for milk in the custard filling.
Enjoy making and savoring your delicious custard cake!
