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    You are in: Home / Community Forums / Recipe Requests - General / looking for recipe can anyone help
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    looking for recipe can anyone help

    ricky schoenmaker
    Thu Mar 28, 2013 4:38 am
    Newbie "Fry Cook" Poster
    i am looking for a recipe for swellendam cake that's what it is called here in the port elizabeth..can anyone help please
    Thu Mar 28, 2013 9:51 am Groupie
    You might have some luck posting in the African forum.
    Thu Mar 28, 2013 9:52 am
    Forum Host
    ricky schoenmaker wrote:
    i am looking for a recipe for swellendam cake that's what it is called here in the port elizabeth..can anyone help please
    Couldn't find a recipe online, but I found a picture. Sometimes a detailed description of the flavors or possible ingredients will help us to help you in a timely fashion.

    I'd like to invite you to post this query in our Africa Cooking forum. We have quite a few participants from SA there. To get to it and the rest of the more than 50 forums available for your enjoyment, click on TALK AND TIPS at the top of the page. Welcome to our forums! icon_smile.gif

    Thu Mar 28, 2013 9:54 am Groupie
    I sent Zurie a message, she should be along soon to see if she can help.
    Thu Mar 28, 2013 10:42 am
    Forum Host
    ricky schoenmaker wrote:
    i am looking for a recipe for swellendam cake that's what it is called here in the port elizabeth..can anyone help please

    Zeldaz, thank you so much for your message.

    Ricky, I have never heard of that cake, but I'll do a search on local websites.

    But could you describe the cake? Because sometimes a cake has more than one name! It might be much easier if you can explain what the cake is like.
    Thu Mar 28, 2013 10:51 am
    Forum Host
    Molly, I found that same photo -- but no recipe!! It is described as "creamy and delicious". Now if I only know what's inside! icon_wink.gif

    Could it be a Custard cake? It looks amazingly like a custard slice (cake). I hope Ricky comes back ... icon_eek.gif

    Thu Mar 28, 2013 2:26 pm
    Forum Host
    Sorry, Ricky, I give up! icon_eek.gif

    I searched on local websites, including Swellendam's sites, and I drew a blank.

    Unless you can give more information about this cake, we cannot help! I am not far from Port Elizabeth.

    I have the suspicion that this cake has another name as well.
    pinky kookie
    Thu Mar 28, 2013 9:31 pm Groupie

    This photo looks very similar to the one above:

    And here is the recipe:

    Heating time: 40 minutes
    Heating temperature: 200`c
    Heating mode: Oven

    Ingredients (30 portions)
    250 gm MARVELLO Butter Flavour 30 x 500g
    250 ml Sugar
    2 pc Egg yolk
    750 ml Flour, white
    42.5 ml CARTE D'OR Custard Powder 2,5kg
    125 ml Sugar
    2.5 ml Salt
    15 ml MARVELLO Butter Flavour 30 x 500g
    500 ml Milk, fresh
    50 ml MEADOWLAND Classique 10 x 1L
    5 ml Vanilla extract / essence
    5 ml Vanilla extract / essence
    50 gm Sugar, icing (confectioner's)
    20 gm CARTE D'OR Custard Powder 2,5kg
    50 gm Sugar, icing (confectioner's)
    50 gm Sugar, icing (confectioner's)

    Preheat oven to 200°C
    Beat the MARVELLO and sugar until pale and creamy.
    Add egg yolks and mix well.
    Add the flour to make a stiff dough.
    Halve the dough
    Cut greaseproof paper into 4x30x25cm rectangles.
    Roll each piece of dough between 2 rectangles of paper and trim the edges. Bake the edges and crumbs too.
    Bake for 20 minutes until golden brown.
    Combine the custard powder, sugar and salt with 60ml milk.
    Bring the remaining milk to the boil and stir in the custard mix.
    Boil until thick, remove from heat and add the MARVELLO, vanilla essence and cool.
    Beat the MEADOWLAND Classique until stiff and add to the cool custard.
    Place one layer of pastry in a cake tin, pour half the filling over and top with pastry, pour the remaining filling over and top with crumbs and icing sugar.

    Last edited by pinky kookie on Fri Mar 29, 2013 2:36 pm, edited 2 times in total
    pinky kookie
    Thu Mar 28, 2013 9:38 pm Groupie

    And here are these other similar recipes posted here at

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    By Bokenpop aka Madeleine - 2 reviews -
    Fri Mar 29, 2013 2:12 am
    Forum Host
    Thanks for the recipe, Pinkie. We don't get those brand names here as far as I know, but that would not matter: subs can be used.

    However, milk tart is very well known, and it is a tart and not a cake.

    I do hope Ricky comes back to enlighten us.
    pinky kookie
    Fri Mar 29, 2013 1:33 pm Groupie

    Hi Zurie and thanks for your response. icon_biggrin.gif

    That recipe is named as the original, and one of the favorite desserts in South Africa, just like Ricky mentioned from Port Elizabeth but with a different name from the town of Sweelendam. That is why I posted in here.

    And yes, those ingredients listed in the recipe are French, only that the "Carte D-Or Custard Powder" can be substituted by Vanilla Pudding powder, the "Meadowland Classique" is whipped dairy cream, and the "Marvello Butter Flavour" is regular butter.

    Also found these other very similar recipes posted with some American ingredients:

    From: Food Solutions -

    Ingredients (12 servings)
    puff pastry 1 Roll
    100 gm CARTE D'OR Custard Powder 2,5kg
    2 Eggs, large (class A)
    800 ml Milk
    10 ml Vanilla extract / essence
    80 gm Castor sugar
    100 ml MEADOWLAND Classique 10 x 1L Whipped
    250 ml Sugar, icing (confectioner's)
    20 ml Water (hot)
    Salt Pinch
    2 ml Vanilla extract / essence
    Vanilla pod Pinch

    Roll out the puff pastry onto a floured surface and cut into even size squares. Place on a greased baking sheet and bake prick with a fork and bake in a preheated oven at 200 degrees Celsius for 10 minutes until golden brown. Remove from the oven and allow too cool.

    Mix together some of 200ml of milk, custard powder, eggs, sugar and vanilla seeds and syrup and whisk together.
    Bring the remaining 600mls of milk to the boil and remove from the heat and then slowly add the custard mixture to the milk whisking together well. Return the mixture to the heat and allow too cook on a low heat for about 2 to 3 minutes (low simmer).
    Pour the mixture in a mixing bowl and cover with cling wrap and allow too cool down in the refrigerator until completely cooled.
    Remove the mixture from the refrigerator once cooled and fold in the whipped meadowland classique.

    VANILLA GLACE: Mix together the icing sugar and boiling water add the salt and vanilla essence, vanilla seeds and beat together until smooth.
    To assemble: place a crust (pastry slice) at the bottom of the plate and spread or pipe with the custard filling and place another crust on top followed by a drizzle of the icing. Place in the refrigerator for 20 minutes for the icing to harden. Just before serving dust with icing sugar and serve as a tea time treat.

    It’s been a while since I blogged about cakey Friday, mostly because I’ve been doing some repeats of recipes used in the past. But this week I tried something new and it was delicious; firm South African favourite: custard slices! (Although I did go the puff pastry route and not the short cut with cream crackers.) I didn’t get a picture, unfortunately… Next time! But here’s the recipe:

    Divide a roll of puff pastry in half. (You can roll it our slightly if you need it to fit into a rectangular dish, like I did.) Prick the pastry all over with a fork, chill it and then pop into a preheated oven. Bake the two pastry rectangles at 230 degrees C for 10 minutes, until golden brown.

    FOR THE CUSTARD: Mix together 30ml corn flour, 15 ml custard powder and a little (from 1 litre) cold milk to a runny paste. Heat the rest of the litre of milk with 45ml sugar and a pinch of salt. When at boiling point, mix in the cornflour mixture and heat again until the milk mixture becomes thick. You need to keep whisking so it doesn’t burn! Then add 4 large eggs (beaten together well) to the milk mixture – first add a little of the hot liquid to the eggs and mix well before adding the egg to the pot, otherwise the egg may cook when added to the hot milk – and heat until boiling point. Remove from the heat and add 7.5ml vanilla essence and 30ml butter. Whisk well and leave to cool, whisking every five or so minutes to keep the mixture smooth. Once cooled, spread mixture evenly over one pastry shell and cover with the second. Leave to cool completely and then refrigerate overnight. Finish off with a mixture of 1 cup icing sugar, 30ml hot water and 2 ml vanilla essence that is beaten until smooth. Cut into squares and serve. Yum-Yum!
    Sat Mar 30, 2013 8:04 am
    Forum Host
    That was sweet of you, to post all that, Pinkie Kookie.

    The custard slice is also quite well known here in South Africa (and oh, how delicious).

    I just find it sad that "Ricky", who asked the question, hasn't come back to tell us more.

    Actually, my DH said -- "If she knows somebody in Swellendam she should phone! If the cake is named for the town, most people there would know about it."

    (I am very curious about the cake, too! icon_lol.gif )
    pinky kookie
    Sat Mar 30, 2013 4:35 pm Groupie

    Yes Zurie, I also wish that Ricky Schoenmaker could respond to say what are some of the ingredients included in the Swellendam cake requested to have a better idea, right?. icon_biggrin.gif

    By the way, I just found another similar Easter vanilla custard cake recipe, and here is the picture:

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