Prep 15 mins
Cook 1 hr
Easy and successful cake - tastes and smells lovely - this recipe came from my mum years ago so I have no idea of its exact origins
- 2 cups self-rising flour
- 2 cups sugar
- 4 tablespoons custard powder
- 1 cup milk
- 4 eggs, use 3 if large
- 250 g softened butter
- Put into a food processor the flour,eggs,custard powder,milk and sugar.
- Add softened butter.
- Beat for 10 mins - I know it sounds a long time!
- Pour into greased 10 inch tin.
- Bake at 180 degrees celsius.
- Bake for 1 hour.
*Made for Australia/NZ Swap #68* I think ingredients may have affected somewhat. Recipe calls for "custard powder" -- Googled it, and Amazon does carry it, but I didn't pursue. Used 4 TB of powder from jello instant pudding mix, and hoped for the best. Faithfully left the food processor running for 10 minutes, and poured into my 12 cup bundt pan. The cake rose beautifully OVER the top, and turned golden in about 45 minutes. Took another reviewer's hint, and placed a sheet of foil gently on top to prevent burning. Baked at 350*F for 1 hour, and toothpick tested clean. Let it cool in the pan for 10 minutes, where it collapsed into 1/2 depth !! Placed on rack to cool completely. Interestingly, there was a ring around the cake, like it would easily slice through, and could be filled with strawberries and cream --(or some other confection !). Didn't do this -- took to friends' home for dessert with cards, and when sliced -- DH immediately called "That isn't done"! Luckily I had read about the custard layer, and while this was fairly firm, I realized it had magically developed a custard-like layer ! The cake was very dense, but not at all too sweet. I have ordered the custard powder from Amazon for next time -- it is VERY easy to put together. Again, the the yellow section tricked my brain into expecting a lemon flavor -- so will add some extract next time. A really nice, and very different cake ! Thanks, Kate !!
Just an awesome cake Kate. I never made one quite like this before. It was quick and easy to make, with spectacular results. We really enjoyed the buttery vanilla flavor, the custard really takes this cake to new heights. It was big, sweet and wonderful. I loved the top crispy part best while my dh enjoyed the custardy parts most. I also was thrilled to turn on the Kitchen Aid and walk away. What a hassle free cake. I will be making this again. It tastes even better the next day. Thanks so much for posting this wonderful treat. :)
Yum and soooo easy! I gave it to my DH and this was the response - (bite) "mmmm this is a good cake". (bite, bite) "mmmm, this is a REALLY good cake!" Almost like he was surprised! I'd make it again and split it in half and fill with cream and strawberries. I love the crispy edge. You do have to keep an eye on it though, if your oven is like mine it will brown considerably and I did cover it with foil for the last ten minutes from fear it would burn on top. Thanks for a keeper!