A Custard Cream Cake is a light vanilla sponge cake filled with a smooth, rich custard cream. It’s soft, creamy, and perfect for dessert, tea time, or special occasions.
🧁 Ingredients
For the Vanilla Sponge
4 large eggs
1 cup (200 g) sugar
1 tsp vanilla extract
1 cup (125 g) all-purpose flour
1 tsp baking powder
¼ tsp salt
3 tbsp milk
3 tbsp melted butter
For the Custard Cream Filling
2 cups (500 ml) milk
½ cup (100 g) sugar
3 tbsp cornstarch
3 egg yolks
1 tsp vanilla extract
2 tbsp butter
Optional Topping
Powdered sugar
Whipped cream
Fresh fruit (strawberries or berries)
🍰 Instructions
- Prepare the Sponge Cake
Preheat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) cake pan.
Beat eggs and sugar for about 5 minutes until pale and fluffy.
Add vanilla extract.
In another bowl mix flour, baking powder, and salt.
Gently fold dry ingredients into the egg mixture.
Add milk and melted butter, mixing gently.
Pour batter into the pan and bake 25–30 minutes.
Let the cake cool completely. - Make the Custard Cream
In a saucepan heat milk until warm (not boiling).
In a bowl whisk egg yolks, sugar, and cornstarch until smooth.
Slowly add warm milk while whisking.
Return mixture to the saucepan and cook on medium heat, stirring constantly until thick.
Remove from heat and add butter and vanilla.
Cover with plastic wrap touching the surface and let cool.