Custard Teacake Recipes

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CUSTARD TEACAKE



Custard TeaCake image

Teacakes are meant to be eaten when freshly made; they do not keep well. This cake usually sinks slightly due to the soft custard in the centre.

Provided by ida ku zaifah

Categories     Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

250 g butter
2/3 cup caster sugar
2 eggs
1 1/2 cups self raising flour
1/2 cup custard powder
1 1/2 tablespoons custard powder
2 tablespoons caster sugar
1 cup milk
20 g butter
2 teaspoons vanilla essence

Steps:

  • Grease and line base and side of 23cm deep round cake pan; grease paper well.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time, beat until combined.
  • Stir in sifted flour and custard powder.
  • Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
  • Bake in moderate oven (180 celcius) for about 40 to 45 minutes or until golden brown.
  • Cool in pan.
  • When cake is cold, carefully removed paper.
  • Serve dusted with sifted icing sugar and fruit.
  • -custard-Blend custard powder and sugar with milk in saucepan.
  • Stir constantly over heat until mixture boils and thickens, stir in butter and essence.
  • Cool to room temperature.

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