Basque cake
A light and delicious cake that's from the Basque Country. It's a light sponge cake baked with a custard cream filling.
Ingredients
Serves: 12
- For the cream filling
- 275ml milk, divided
- 5 tablespoons caster sugar
- 5 tablespoons caster sugar
- 2 tablespoons plain flour
- 2 eggs
- 1 teaspoon vanilla extract
- For the cake
- 140g plain flour
- 1/2 teaspoon baking powder
- 225g caster sugar
- 3 eggs
Method
Prep:30min ›
Cook:1hr ›
Extra time:1hr cooling ›
Ready in:2hr30min
- To make pastry cream: In a saucepan, combine the milk and 5 tablespoons sugar. Bring to the boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine an additional 5 tablespoons sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
- Mix 125ml of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to the boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round springform tin. Combine and sieve the flour and baking powder together. Set aside
- Cream 225g sugar and 3 eggs until light and fluffy. Fold in the flour mixture in three increments, being careful not to overmix.
- Transfer half of the mixture into the prepared tin. Spread so that it covers the bottom of the tin. Place pastry cream to within 1.75cm of the edge. Add the second half of the cake mixture making sure to enclose all of the filling.
- Bake at 180 C / Gas 4 for 30 to 40 minutes or until golden brown.
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Reviews & ratings
Average global rating:
(44)
Reviews in English (23)
It was a little bit sweet for my liking, but it was really delicious (despite replacing the dairy milk with soya milk). Everyone had second helpings, so it didn't last long - I will have to make this again soon! - 22 Dec 2012
The cream I made ok, it was very sweet. Don't know what I did wrong after that, it was total disaster and I will not try again. - 17 Dec 2013
This was great! It's something really different, for once. I tried it exactly as written and everything worked fine, though I may play with the vanilla extract next time (maybe almond instead, just to see). Also, I found it tastes even better after it's been chilled. - 29 Jan 2008 (Review from Allrecipes US | Canada)
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