Vanilla Custard Cake

Name: Vanilla Custard Cake
Ingredients: 3 tablespoons custard powder; 1/2 cup milk; 2 tablespoons granulated sugar; 1 teaspoon vanilla extract; 8 tablespoons butter chopped, at room temperature; 2/3 cup granulated sugar; 2 teaspoons vanilla extract; 2 eggs; 2 cups self-rising flour; 1/2 cup flour; 1/2 cup milk; powdered sugar for dusting; whipped cream to serve

13 ingredients

7 steps

Ingredients

3 tablespoons custard powder
1/2 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
8 tablespoons butter chopped, at room temperature
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
2 cups self-rising flour
1/2 cup flour
1/2 cup milk
powdered sugar for dusting
whipped cream to serve

Directions

1

Preheat the oven to 350°F. Lightly grease and flour a 9-inch round cake pan.
2

For the custard, place custard powder in a medium saucepan. Add a little milk; stir until a smooth paste. Stir in sugar, vanilla and remaining milk; cook, stirring, on a medium heat, until custard boils and thickens. Reduce heat to low; simmer for 3 mins. Remove from heat. Place plastic wrap directly on surface of custard to prevent a skin forming. Set aside to cool slightly. Custard will need to be warm when ready to use.
3

For the cake, beat butter, sugar and vanilla in a medium bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
4

Sift flours together; fold lightly into butter mixture alternately with milk. Spoon 1/2 the batter into prepared pan, smoothing top.
5

Carefully spread warm custard evenly over top. Spoon remaining batter over custard and use back of a spoon to gently smooth top and cover custard.
6

Bake for 50-55 mins, or until a toothpick inserted into center comes out clean and dry. Cool in pan for 20 mins. Remove from pan; cool completely on a wire rack .
7

Dust with powdered sugar and serve with whipped cream.