A simple vanilla sponge cake recipe, that every baker should have in their recipe file. Easy to whisk up, this soft, moist vanilla sponge cake will soon be your family favourite too.
I haven’t baked a cake in a long while. Reason being, trying to exercise some restraint?. But then again I hadn’t baked a cake for EID-UL-FITR, when many homes try to deck their tables with at least one show-stopper cake. This is such a futile practise in my home, because nobody ever looks for an extravagant cake at the end of all the festivities of Eid. After all, there is always too much other baked and cooked goodies on our EID tables. So I had promised my Hubby dearest, that I would bake us a cake after EID. And the sweet toothed hubby, was only too thrilled when I combined his favourite dessert treat, CUSTARD, and a sponge cake.?
This idea, I take from a very common dessert/sweet treat among South Africans, A Venetian Wafer but better known in South Africa as a CUSTARD SLICE. Although that dessert is made of a biscuit like dough, I choose to make it with a Simple Vanilla Sponge Cake instead, and followed with topping with a thick custard. This was the perfect time for me to make use of my newly bought set of Wilton, Easy Layers Loaf set, which I got from the Lakeland (UK) Store when I lived in Bahrain. OMG… I so need that store brought to South Africa. As long as hubby doesn’t eye every purchase I make?. These baking pan sets also come in a round set as well, and this makes the layering of cakes oh so much easier, than slicing them on your own. All I had to do, was whip up my cake batter, and fill them into these layer pans and bake.
Once I baked the Simple Vanilla Sponge Cakes, I turned them out and cooled well, before topping with a thick custard I prepared. I do hope you give delightful recipe a go, and wow your guests at your next party, hey…why not make it ‘YOUR SHOW STOPPER’ on your dessert/tea table.
Happy Baking Lovelies
Love Marriam
Simple Vanilla Sponge Cake Topped With Custard
Author: Foodeva Marsay (@foodeva_marsay)
INGREDIENTS : (For The Sponge Cake)
1/2 Cup Vegetable Oil
2 Extra Large Eggs
1/2 Cup Sugar
2 teaspoons Vanilla Essence/Extract
1/2 Cup Milk
1 and 1/2 Cups All-Purpose Flour
1/4 teaspoon Salt
2 teaspoon Baking Powder
INSTRUCTIONS:
? Preheat the Oven to 175 -180 degree celsius. Prepare Pans by Spraying with a non stick baking spray.
? Using a Hand-Held Electric Beater, Whisk together the OIL, EGGS, SUGAR AND VANILLA.
? Beat these well, until Light Pale in colour and sugar is dissolved.
? Add in the Sifted Dry Ingredients, and Add the Milk in two parts, and continue whisking until well blended and smooth batter achieved.
? Pour into baking pan, and Bake for +/- 20 mins, or until browned and skewer comes out clean.
? Once done, cool for 5 minutes in pan and gently turn out onto a wire rack to cool.
? *NOTE* This Batch is perfect for 1 Loaf, 1 Small Square Cake or 12 Cupcakes. And this recipe can be easily doubled or tripled for large cakes.
*Kindly share my recipes as posted, ©www.marriamsayed.com*
THICK CUSTARD
INGREDIENTS:
Author: Foodeva Marsay (@foodeva_marsay)
? 1 Litre Milk
? 1/2 Cup Sugar
? 2 teaspoon Vanilla Essence
? 8 Tablespoon Custard Powder (dissolved with enough water to make a thin custard paste ‘slurry’).
INSTRUCTIONS:
? Heat the Milk, Vanilla essence and Sugar in a large enough saucepan.
?When Milk is hot and Sugar is dissolved, Add in the Custard paste Slurry.
? Keep Stirring the Custard, until it reaches a Thick consistency, and boils for a few seconds.
? Take Care not to let the milk custard mix scorch at the base of saucepan, and continued stirring will ensure no lumps form.
? The Custard is now ready to be Used.
? I divided the custard amount, and Coloured them green, pink and left one batch the original. But you can leave the custard as is if you prefer.
*NOTE* If you want to cool the custard slightly before topping onto cake, Cover the top of the custard with a plastic film/cling wrap (Allow the plastic to rest onto the custard surface), this helps in not allowing a crust to form of the surface, which if mixed into the custard later will cause it to be lumpy. *kindly share my recipes as posted, ©www.marriamsayed.com*
*NOTES TO ASSEMBLE THE CAKE AND CUSTARD by Foodeva Marsay*
- Add a dollop of Custard to the centre of your serving Platter, where you will position the 1st layer of vanilla sponge cake.
- Spread this custard evenly along the length, the size of the cake, this ensure the cake is held in place and serves as a kind of ‘glue’ for the base of the cake.
- Place the 1 st layer of sponge cake, Top this with a generous amount of custard, just enough so as to not drop down along the sides too much.
- place the next layer of sponge cake, top again with custard.
- lastly add the last layer of sponge cake and once again top with the remaining custard. Take care not to add too much custard that it drips down the sides.
- You can now add any the of deco you prefer on the top. I have used here, a drizzle of chocolate ganache (2 Tablespoon Cream and Dark Chocolate _ melted until dissolved.). I also added strawberries that I halved, and a scatter of sliced pistachios.
- This cake tastes wonderful, if allowed to rest for a few hours in the fridge, and brough back to room temperature before serving time. You can also serve it along with an extra amount of pouring custard, or is perfect as is.
*Kindly share my recipes as posted, ©www.marriamsayed.com*
This looks so good! I love vanilla cake and custard in parfaits! To eat it like this is so cool too, great idea!
Thank You Freda. Yes it is cool, do try it this way sometime 😉