Ingredients
Equipment
Method
- Heat the milk with vanilla essence until warm but not boiling.
- In a separate bowl, whisk the egg yolks with sugar until pale yellow, then add cornstarch and mix until smooth.
- Slowly pour the hot milk into the yolk mixture while stirring constantly to avoid curdling.
- Return the mixture to the stove and cook over low heat, stirring continuously until it thickens into a glossy custard, then let it cool completely.
- Beat the softened butter with sugar until light and fluffy in a large bowl.
- Crack in the eggs one at a time, mixing well after each addition, and stir in the vanilla essence.
- Gradually add the flour mixed with baking powder, alternating with the milk, until you achieve a soft batter.
- Pour the batter into a greased and floured cake pan and bake at 180°C (350°F) for 35-40 minutes.
- Let the cake cool completely before decorating.
- Spoon the chilled custard into a piping bag and decorate the top of the cake.
Nutrition
Calories: 286kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 63mgSodium: 48mgPotassium: 90mgFiber: 0.5gSugar: 20gVitamin A: 400IUCalcium: 60mgIron: 1mg
Notes
If you prefer a dairy-free version, swap butter with oil and use almond or coconut milk. To make the custard richer, stir in a tablespoon of unsalted butter once off the heat for added sheen. Be sure to store the cake in an airtight container to maintain moisture and freshness. Adding fruit like blueberries or diced apples to the batter can enhance flavor and texture. Enjoy your baking!
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