Custard TeaCake

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.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 250  g butter
• 2⁄3 cup caster sugar
• 2  eggs
• 1 1⁄2 cups self raising flour
• 1⁄2 cup  custard powder

• CUSTARD

• 1 1⁄2 tablespoons  custard powder
• 2  tablespoons caster sugar
• 1  cup milk
• 20  g butter
• 2  teaspoons vanilla essence

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.