Sponge and Vanilla Custard Cake

Submitted by Hanka

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 (3 1/2 ounce) package vanilla pudding mix
• 2 cups milk
• 2 tablespoons granulated sugar
• 2 eggs
• 100 g powdered sugar
• 100 g all-purpose flour
• 1 teaspoon baking powder
• 1⁄4 cup oil
• 2 tablespoons dried cranberries or 2 tablespoons raisins

directions

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

Reviews

[Ginger Rose]

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!

 

[Tinkerbell]

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!