Yellow Custard Cake
I love custard and I love cake....here, I have combined them both for a double treat....eat it warm with a little vanilla ice cream for a triple treat!
Ingredients
Serves: 8
- For the cake
- 3/4 cup (190g) softened butter
- 4 tablespoons caster sugar
- 2 eggs
- 1 1/2 cups (185g) self raising flour
- 1/2 cup (60g) custard powder
- 1 cup (250ml) milk
- For the custard filling
- 1 tablespoon sugar
- 1 1/2 tablespoons custard powder
- 300 ml milk
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Preheat the oven to 180 degrees C.
- Grease an 18cm x 28cm pyrex dish with butter and set aside.
- Make the custard first. Stir the custard powder, sugar and milk over low/moderate heat on the stove until custard thickens and coats the back of a spoon. Set aside.
- In a large mixing bowl, cream the butter and sugar. Add eggs one at a time. Fold through the sifted flour and custard powder alternately with the milk.
- Pour half of the mixture into the greased pyrex dish. Spoon the warm custard on top. Add the rest of the cake mixture on top, placing little mounds here and there.
- Bake at 180 degrees C for 40 minutes.
- Cool in the pyrex dish and sprinkle with icing sugar.
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Reviews and Ratings
Global Ratings:
(12)
Reviews in English (15)
Altered ingredient amounts. Double the sugar in the custard and in the cake mixture. Then double the total amount of custard you make. Layer the cake as you put it into your dish: one large spoon cake mix, one large spoon custard mix, until its all in. (Like you would a marble cake) Still cook for 40 minutes. It becomes a dessert, not just a cake, ive made two in two days. it is delicious!! - 01 Feb 2011
Something else. Trippled the amount of sugar in the custard filling - 28 Jul 2010
Easy to make. Great dessert. Be carefull...someone will ask you to make this every night - 28 Jul 2010