Sponge and Vanilla Custard Cake

Recipe by Hanka
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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