Total Time
1hr
Prep 20 mins
Cook 40 mins

Teacakes are meant to be eaten when freshly made; they do not keep well. This cake usually sinks slightly due to the soft custard in the centre.

Ingredients Nutrition

Directions

  1. Grease and line base and side of 23cm deep round cake pan; grease paper well.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time, beat until combined.
  4. Stir in sifted flour and custard powder.
  5. Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
  6. Bake in moderate oven (180 celcius) for about 40 to 45 minutes or until golden brown.
  7. Cool in pan.
  8. When cake is cold, carefully removed paper.
  9. Serve dusted with sifted icing sugar and fruit.
  10. -custard-Blend custard powder and sugar with milk in saucepan.
  11. Stir constantly over heat until mixture boils and thickens, stir in butter and essence.
  12. Cool to room temperature.

Reviews

(1)
Most Helpful

I make a half recipe for this cake into 8 small cupcakes today. I used plain flour with baking powder and salt instead of self-rising flour, but other than that, followed the recipe. I discovered after making these cupcakes that I am not very fond of the flavor of custard powder, which comes through quite strongly. I am sure there are other people who will find this flavor pleasant and enjoy the recipe. Thank you.

mianbao October 23, 2003

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