Happy Monday, Everyone!!!
I have been crazy busy with the new ‘Feast of Eid’ Sugar ‘n Spice show for Saffron TV. I must apologize for neglecting my blogging responsibilities.
I have received loads of requests for the Custard Cream Cake….its one of those recipes that I’ve been mulling over for a while now. Feather-light sponge with strawberry jam and luscious home-made custard – it’s a great combination!
The sponge for this cake is super light without any butter or oil – it’s not a typo! And you can go big on the topping without breaking the calorie bank!
My tried and trusted tips:
A good pot is absolutely essential when making old-fashioned custard!!! I used my trusted AMC pot and believe me, a manky old pot can leave the custard tasting like burnt milk!
The dry ingredients for this recipe are in grams to ensure accuracy.
The sponge recipe does not contain any oil or butter.
Custard Cream Cake
20g cake flour
30g custard powder
5ml cream of tartar
2,5ml bicarbonate of soda
10ml cold water
For the custard cream:
140ml fresh cream
190ml full cream milk
1 vanilla pod
3 large egg yolks
10g cake flour
200ml double thick cream
50ml fresh cream
40ml icing sugar
Strawberry jam, to sandwich cakes
Fresh strawberries, to serve
Edible flowers, to garnish
For the sponge:
Preheat the oven to 180 degrees celsius.
Grease and line 2 x 20cm cake tins.
Sift the cornflour, cake flour, custard powder, cream of tartar and bicarbonate of soda 3 times.
Whisk the eggs in a mixing bowl until light in colour.
Gradually add the sugar and whisk until the mixture has tripled in volume.
Fold the sifted dry ingredients into the egg.
Scrape the bowl to ensure the batter is well combined.
Add the water to the batter and fold lightly.
Bake for 12 minutes. The sponge should slighty shrink away from the side of the tin.
Turn the cakes out onto a wire rack and leave to cool.
For the custard cream:
Slit the vanilla pod and scrape off the seeds.
Bring the fresh cream milk, vanilla pod and seeds to boil in an AMC pot.
When the milk rises, remove from the heat.
Place the egg yolks, sugar, cake flour and cornflour in a mixing bowl.
Whisk until the mixture is lump free.
Pour the hot milk/cream over the egg mixture and continue whisking.
Pass the liquid through a strainer and back into the pot.
Continuously whisk the mixture over a low heat until it thickens to a dropping consistency.
Spoon the custard into a bowl and cover with plastic wrap.
Press the plastic wrap onto the surface of the custard to prevent a skin from forming.
Leave the custard to cool.
Whisk the double thick cream, fresh cream and icing sugar.
Place the cooled custard in a mixing bowl and use the back of a wooden spoon to smooth into a paste.
Add half the cream and whisk lightly taking care not to over mix the cream.
Add the remaining cream and lightly whisk until smooth.
Sandwich the cakes with a layer of strawberry jam and a custard cream.
Spread the custard cream over the top and sides of the cake.
Garnish with edible flowers and serve with fresh strawberries.