Wednesday, 8 June 2011

Custard Cake

Custard Cake

Serves: 6

You will need

3/4 cup flour
1/2 teaspoon baking powder
1/4 cup custard powder, vanilla flavor
3 eggs
3/4 cup sugar
2 tablespoon milk

For Garnishing:

Cornflakes / dry fruits / chocolates / cherries

Basic Pouring Custard

You will need

3 tablespoon custard powder
1 1/4 cup milk
3 tablespoon sugar


Take quarter cup milk and mix in the custard powder.

Boil remaining milk.

Remove milk from the heat, mix in the sugar and custard powder mixture and return again to the heat.

Cook on a low heat for about two minutes stirring constantly till thick. Remove from the heat and stir till thick. Pour over cake, pastries, ic
e - creams, fruits etc.


For the Cake:

Sieve flour, baking powder and custard powder together. Set aside.

Beat eggs and sugar in a bowl, over another bowl of fairly hot water. Beat till very light and fluffy.

Remove from the hot water bowl and gradually fold in the sieved flour and add milk. Stir gently.

Pour this mixture into an 18 cm cake tin that has been lined with greased paper.

Bake in a moderately hot oven at 200 * C or 400 * F for about 12 - 15 minutes till light brown.

The cake is perfectly baked when: a cake skewer / tester inserted in the centre comes out completely free of cake mixture.

Cool and cut cake in between horizontally.

Soak half the cake with sugar syrup ( Boil 5 tablespoon sugar with 5 tablespoon water ).

Pour 1/3 of the basic custard over half the cake.

Place the second half of the cake over the first.

Again dredge with sugar syrup and pour the remaining custard over the top and sides of the cake.

Sprinkle crushed cornflakes / grated chocolate / dry fruits / cherries.

Chill and serve.

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