Bee Sting Cake(Sponge Cake With a Homemade Custard Filling)

Recipe by muffin207
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 6-10
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake method.
  • Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
  • Topping method.
  • Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
  • Custard method.
  • While cake is in oven make filling.
  • Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
  • Once cake is cool split cake in three layers carefully and sandwich together with custard.
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