Custard Cake
If you love custard, you'd walk over hot coals for this cake
Recipe Posted on 24th September, 2004
Recipe Source: This is an old recipe that Brett Bottrell's mum gave me years ago. I have changed it slightly from the original by doubling the amount of custard, but that's the only change. This is basically a butter cake with some of the flour substituted with custard powder. The big difference however is that you only put half the cake mix into the tin, then add a big pot of custard and finally spread the rest of the cake batter over the top and cook the lot together. It turns out like a cake with a big layer of custard throught the centre.
Makes 1 big cake
You need: 1 x 23cm (9 inch) diameter springform cake tin
Ingredients
For the cake
250g butter, softened
1 cup sugar
3 eggs
large 1¾ cups self-raising flour
½ cup custard powder
For the custard
4 tablespoons custard powder
4 tablespoons sugar
3 cups milk
4 tablespoons butter
1 teaspoon vanilla extract
Method
Combine all custard ingredients in a saucepan and cook, stirring constantly over a medium heat until custard thickens. Set aside to cool while you make the cake mix.
Grease and then dust with flour the springform cake tin. Line the base of the tin with baking paper or brown paper which has been cut to size. Preheat the oven to 180°C.
To make the cake mix, cream butter and sugar using an electric mixer until light and fluffy. Add eggs one at a time and mix throughly. Fold in the flour and custard powder by hand. If the mixture is a little dry, fold in a little milk.
Spread a relatively thin layer (about 1cm or ½ inch) of cake mix into the base of the prepared springform tin. Pour over all of the prepared custard. Carefuly (one tablespoon at a time) cover the custard with the remaining cake mix. Bake in preheated oven until cooked (about 40 - 50 minutes). It is difficult to check if this cake is cooked with a skewer because of the custard centre, so I usually check it by touch and sight. It's actually quite nice if you leave it just slightly undercooked in the centre. Dust with a little icing sugar before serving with vanilla ice cream.
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