Recipes

SA Favourites

Custard Cake

History Due to the freshness and the creaminess of the custard filling and topping, this traditional cake is one of the most popular in Home Industry shops. It should however be kept in the fridge as it does not have a long shelf life.
1 x sponge cake recipe baked in two layer pans Ingredients Filling 500 ml milk 40 g (75 ml) custard powder 1 ml salt 125 g soft butter 210 g (250 ml) Huletts Castor Sugar 5 ml vanilla essence

Method

1. Cut the two sponge cake layers horizontally in halve ending with 4 layers.
2. Heat 400 ml milk to boiling point.
3. Mix custard powder with remaining milk to form a smooth paste and stir into boiling milk.
4. Keep on stirring until the mixture thickens.
5. Remove from stove and cover with cling wrap to prevent crust forming.
6. Leave to cool completely.
7. Beat the butter and castor sugar in food processor until light and creamy.
8. Add the vanilla essence and spoon in the thick custard, a little at a time, with the machine running constantly.
9. Spread a third of the custard mixture over the first sponge cake layer.
10. Repeat the process, ending with the last sponge cake layer topped with the custard filling.

Due to the freshness and the creaminess of the custard filling and topping, this traditional cake is one of the most popular in Home Industry shops. It should however be kept in the fridge as it does not have a long shelf life.