About this recipe:This cake is soft, tender and delicious! If you love cake and custard, this is a real treat for you. Moist sponge cake is rippled with custard throughout. For the ultimate treat, serve with ice cream.
For the custard filling
1 1/2 tablespoons custard powder
1 tablespoon caster sugar
For the cake
175g unsalted butter, softened
4 tablespoons caster sugar
185g self-raising flour, sifted
60g custard powder
icing sugar for dusting
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Method Prep:20min › Cook:40min › Ready in:1hr
Preheat the oven to 180 C / Gas 4. Grease one 18x28cm or similar sized glass dish with butter. Set aside.
To make the custard, stir the 1 1/2 tablespoons custard powder, 1 tablespoon caster sugar and 300ml milk together in a saucepan over medium-low heat. Heat until the custard thickens enough to coat the back of a wooden spoon. Set aside.
In a large mixing bowl, cream the butter and 4 tablespoons caster sugar. Add eggs one at a time, beating to mix. Fold in flour and 60g custard powder, alternately with the 250ml milk.
Pour 1/2 of the mixture into the prepared dish. Spoon the warm custard on top. Add the rest of the cake mixture on top, placing little mounds here and there.
Bake in preheated oven for 40 minutes. Cool in dish and dust with icing sugar.
Mine does not look like the photo, it is very stodgy and not cake like, not my cup of tea, HOWEVER, the family loved it and ask for it all the time.. I'm going to make a rhubarb and custard version and add stewed rhubarb to see how it turns out. - 03 Jun 2015
Made this today and it certainly doesn't look like the photo. Making the main mixture, it turned out very liquid therefore it was impossible to put 'mounds' of mixture on the top and the custard just sank in. It came out of the oven with a very unappealing crust on the top because it cooked so much quicker than the very wet base. Its only saving grace was that it tasted reasonable. - 15 Apr 2015