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    You are in: Home / Recipes / Sponge and Vanilla Custard Cake Recipe
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    Sponge and Vanilla Custard Cake

    Sponge and Vanilla Custard Cake. Photo by Hanka

    1/2 Photos of Sponge and Vanilla Custard Cake

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Hanka's Note:

    I found this recipe in Czech magazine. Layers of custard and light sponge sound so interesting to me. It is very easy to make, looks great and it's delicious. I shared cake with my friends and they still rave about it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
    3. 3
      In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side.
    4. 4
      In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
    5. 5
      Slowly add oil.
    6. 6
      Mix in flour and baking powder. Add cranberries or raisins.
    7. 7
      Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
    8. 8
      Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
    9. 9
      When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).

    Ratings & Reviews:

    • on May 24, 2008

      45

      This is lovely...especially when served with strawberries! It was still warm when we had it but I think it would taste better served cold. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 25, 2007

      45

      The taste was delish! I can't say I had an easy time putting it together though. I did the ingredient conversion but it still gave me the confectioner's sugar & the flour in ounces & also I only had on hand a 5.1 ounce package of pudding. So making this recipe was a family affair! My teenage son converted the fractions to decimals, my husband got out his postal scale & weighed the ingredients, my toddler daughter licked the bowl, & I put it all together & baked it. I didn't have a 10 inch cake pan, so I used a glass 11x7 baking dish. After cooling I inverted it onto a platter & the cake wouldn't come out of the pan. I let it sit for a while & eventually just scraped out what was stuck to the bottom of the pan. I think I'll try using a greased 9 inch cake pan next time. Although the finished product wasn't as beautiful as the above picture, it tasted sooo good (we all just grabbed spoons & ate it right off the platter! lol). We can't wait to get the proper sized pudding & try it again. I loved your story after seeing you posted as the chef of the day yesterday & I just had to try this recipe. We're so glad you posted it. Thank you, Hanka!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sponge and Vanilla Custard Cake

    Serving Size: 1 (200 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 503.8
     
    Calories from Fat 126
    25%
    Total Fat 14.0 g
    21%
    Saturated Fat 3.6 g
    18%
    Cholesterol 81.8 mg
    27%
    Sodium 246.6 mg
    10%
    Total Carbohydrate 89.5 g
    29%
    Dietary Fiber 0.6 g
    2%
    Sugars 69.5 g
    278%
    Protein 6.5 g
    13%

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