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