Description
Indulge in the heavenly taste of our Custard Vanilla Sponge Cake. A perfect blend of creamy custard and soft sponge cake that melts in your mouth. It’s a delight you wouldn’t want to miss.
Ingredients
Units
Scale
Cake
- 1/2 cup oil
- 1/2 cup milk
- 1/2 cup water
- 2 cups flour and
- 4 teaspoons baking powder
- 4 eggs
- 1 teaspoon vanilla essence
- 1 cup sugar
Custard
- 3 cups of milk
- 1/2 cup of sugar
- 3 heaped tablespoons of Custard powder
- 100 g butter
- 1/2 cup icing sugar
- 1 tsp vanilla essence
- 1 teaspoon vanilla essence
- 2 cups flour
- 4 teaspoons baking powder
Instructions
Cake
- Boil together the first 5 ingredients: oil, milk, water; flour, and baking powder.
- Set aside to cool off a bit.
- Sift together flour and baking powder
- Beat together the eggs, vanilla, and sugar for about 5 to 6 minutes.
- Now add the flour and Milk mixture in about 3 batches whilst folding in to incorporate the ingredients.
- Divide into two prepared pans.
- Bake for about 20 to 25 minutes or until the testing pin comes out clean.
- Since ovens differ, I’d say bake it on the temperature you always bake on. I put on 180C/350F or 160C/320F.
Custard
- Add milk to a pot and put on medium-high heat.
- Add sugar.
- Now add 3 very heaped tablespoons of Custard in milk and mix well.
- Add it to the milk on the stove.
- Stir until it firmed up and bubbles.
- Cover the custard with cling wrap and set aside to cool off completely to room temperature.
- When cold beat with a mixer and add the icing sugar as well as the 100g butter and beat well.
- Add 1 teaspoon vanilla essence.
- Add some cream or milk and continue mixing until you reach a smooth creamy consistency.
- When cold use to decorate as desired.
Notes
Created and prepared by Miriam from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 12
- Calories: 484
- Sugar: 33.8 g
- Sodium: 84.9 mg
- Fat: 18.2 g
- Carbohydrates: 73.5 g
- Fiber: 1.3 g
- Protein: 8.9 g
- Cholesterol: 81.3 mg
