Best Sponge And Vanilla Custard Cake Recipes

MAGIC CUSTARD CAKE

Steps:

• Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
• Separate your eggs and place the egg whites into a CLEAN and DRY bowl - this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
• Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
• With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
• Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
• Add the egg whites to the bowl and gently fold together the mixture.
• Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.

VANILLA CUSTARD SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
• Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
• Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
• Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
• Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
• VANILLA CUSTARD FILLING:.
• Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

VANILLA CUSTARD CAKE

Steps:

• Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*

SPONGE AND VANILLA CUSTARD CAKE

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).