Thursday, May 6, 2010

custard teacake

Very delicious cake and easy to make. Serve with coffee for breakfast or tea in the afternoon. This cake usually sinks slightly due to the soft custard in the centre.

125g butter
1/3 cup castor sugar
1 egg
3/4 cup self-raising flour
1/4 cup castard powder

1 tablespoon custard powder
1 tablespoon castor sugar
2/3 cup milk
15g butter
2 tsp vanilla essence

Grease a deep 17cm round cake pan; line base and side with paper; grease paper.
Cream butter and sugar in small bowl with electric mixer until light and fluffy, add egg, 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 for about 35 minutes. Cool in pan. When cake is cold, carefully remove paper. Serve dusted with sifted icing sugar.

Blend custard powder and sugar with milk in saucepan. Stir constantly over heat until mixture boils and thickens, stir in butter and essence, cover, cool to room temperature.

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