SPONGE AND VANILLA CUSTARD CAKE

Sponge and Vanilla Custard Cake image

Provided by Hanka

Categories Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 (3 1/2 ounce) package vanilla pudding mix
2 cups milk
2 tablespoons granulated sugar
2 eggs
100 g powdered sugar
100 g all-purpose flour
1 teaspoon baking powder
1/4 cup oil
2 tablespoons dried cranberries or 2 tablespoons raisins

Steps:

Preheat oven to 350°F.
Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side.
In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
Slowly add oil.
Mix in flour and baking powder. Add cranberries or raisins.
Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).

Nutrition Facts : Calories 503.9, Fat 14, SaturatedFat 3.6, Cholesterol 81.9, Sodium 246.7, Carbohydrate 89.5, Fiber 0.6, Sugar 69.5, Protein 6.5