Vanilla Custard Sponge Cake Recipes

VANILLA CUSTARD SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
• Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
• Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
• Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
• Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
• VANILLA CUSTARD FILLING:.
• Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

VANILLA MAGIC CUSTARD CAKE RECIPE

Steps:

• 1. Have ready an 8 inch round deep cake tin. Butter it really well. If you like, you can line it with baking paper to help make lifting the done and cooled cake out more easily. 2. Preheat the oven to 325*F. Beat the egg yolks together with the sugar and water until pale yellow in colour. Whisk in the melted butter, beating for about 2 minutes until evenly combined. Fold in the flour until completely incorporated. Slowly beat in the milk and vanilla. 3. Using clean beaters whisk the egg whites until stiff peaks form, but they are not dry. Stir these into the batter 1/3 at a time until all have been incorporated. Try not to over mix. You don't want the whites to dissolve completely. You should have plenty of small, fluffy little clumps in the batter. 4. Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 60 minutes. When it is done it will be just slightly jiggly in the centre. I would start checking it at 40 minutes. You can cover the top lightly with a sheet of aluminium foil if you think it is browning too quickly. 5. Allow to cool completely in the tin to room temperature. Place in the refrigerator, lightly covered, for about 4 hours before lifting out and cutting into wedges to serve. 6. Dust with icing sugar to serve. Fresh or frozen berries go very well with this.

VANILLA MAGIC CUSTARD CAKE

Steps:

• Preheat the oven to 325°F
• Lightly grease 8×8 inch baking dish, set aside
• Whip the egg whites until stiff peaks form, set aside.
• Beat the egg yolks and powdered sugar until pale yellow.
• Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
• Mix in the flour until evenly incorporated.
• Slowly beat in the milk and vanilla extract until well combined.
• Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
• Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
• Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

VANILLA CUSTARD CAKE FILLING

Steps:

• In a mixing bowl combine egg yolks, sugar, salt, and flour/cornstarch. Whisk until light and foamy. Set aside
• Heat milk, whipping cream, and vanilla bean scrapings in a medium saucepan over medium heat. Let come to an almost boil but do not boil. Pro tip - we prevent the milk from boiling so it does not curdle the milk in the next step.
• Once the milk has reached an almost boiling point. Carefully pour some of the hot milk mixture into the egg mixture a little at a time.Pro tip - This has to be done gradually. Start with 1/4 cup of the milk to eggs - mix thoroughly. Followed by another 1/4 cup - mix thoroughly.
• Once almost half the mixture has been added, the eggs should have been tempered. Now, pour the egg mixture back into the saucepan with the remaining milk to continue cooking.
• Place the saucepan back on low heat and continue to cook stirring constantly. The mixture will slowly start to thicken. Continue to cook on low until the custard is thick and coats the back of your spoon.Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
• When done - strain thru a sieve. Finally, add the butter and give it a good mix. Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
• Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming. Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
• Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 3 minutes on high.Pro tip - The cream in the custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
• If not using immediately continue to chill in the fridge. Once chilled your custard is ready to be used as the cake filling, trifles, tarts, or any dessert that calls for pastry cream. It is delicious on its own too.

CHERRY, CUSTARD & ALMOND SPONGE CAKE

Steps:

• Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
• Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
• Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
• Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.