Vanilla Custard Sponge Cake
Sponge cakes were first made in the Renaissance period and were known for their light and airy texture.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 1.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 2 tablespoon Custard powder
- to taste for dusting Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a round cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk.
- In a small bowl, prepare the custard by mixing the custard powder with a little milk to form a smooth paste.
- Heat the remaining milk in a saucepan until hot but not boiling. Gradually whisk the hot milk into the custard paste.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Remove from heat and let the custard cool completely.
- Pour half of the cake batter into the prepared pan. Spread the cooled custard evenly over the batter. Top with the remaining cake batter.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.