Custard Cream Cake

Originally posted 21/03/2015

This recipe is basically a large version of the cupcakes I created but never got round to blogging about after being inspired by the custard cream biscuits I made here: http://www.cloud9point1.wordpress.com/2015/06/03/custard-creams-strawberry-milkshake-creams/

I made this quick and simple cake on a whim while round my other half’s after discovering he had custard powder in the cupboard and it was absolutely scrumptious with its light sponge, smooth icing and lovely vanilla flavour. If you want to make it a bit more of a ‘show stopper’ bake by all means double the quantities and make as a double layer cake sandwiched with extra custard buttercream and top with some custard cream biscuits or other decorations to finish, but if you’re just after something delicious with minimal faff then look no further than the recipe below 🙂

I love the sunshine yellow colour!

INGREDIENTS – makes 1 deep sponge of approx. 8in/20cm diameter

For the cake:

  • 160g/5.5 oz self-raising flour
  • 170g/6 oz caster/granulated sugar
  • 170g/6 oz butter/margarine
  • 3 eggs
  • 2 heaped tbsp custard powder
  • 2 tsp vanilla extract

For the icing:

  • 100g/3.5 oz icing sugar
  • 50g/2 oz butter (unsalted if preferred)
  • 1 tbsp custard powder
  • 1 tsp vanilla extract

METHOD

For the cake:

  1. Pre-heat the oven to 180 degrees C (or 160 fan) and line the cake tin with parchment paper.
  2. Whisk the butter/margarine and sugar together in a large mixing bowl until pale then whisk in the eggs.
  3. Fold in the flour, custard powder and vanilla extract until a batter of a soft dropping consistency has formed.
  4. Pour the mixture into the prepared cake tin and bake for around 20-25 minutes until a cocktail stick inserted into the sponge comes out clean.
  5. When baked, leave to cool on a wire rack before turning the sponge out of the tin. At this stage the cake can be frozen for decorating at a later date if you wish.

For the icing:

  1. Place the butter and vanilla extract into a bowl and whisk while gradually adding the icing sugar and custard powder until a thick, fluffy mixture has formed.
  2. Spread the icing onto the top of the cooled cake using a palette knife, then dive in!

This recipe can also be used to make around 12-15 cupcakes instead of one large cake (sorry about the very dodgily edited old photo!):

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Categories: Layer Cakes | Tags: , , , , , , , , , , , , | 4 Comments

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4 thoughts on “Custard Cream Cake

  1. Pingback: A Year in Cake – 2016 | I Dream in Buttercream

  2. Pingback: Custard Cream Flapjacks | I Dream in Buttercream

  3. Just to let you know I’ll be making this for work this week! Considering most us will have Bird’s in the cupboard, nobody would think of using it in a cake. And because it’s essentially flavoured, coloured cornflour, it’ll lighten the sponge too!

    • Fantastic, let me know how you get on! Custard’s a great addition to a cake (or biscuits); makes a the sponge and icing a lovely yellow colour and this recipe so so easy.

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