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Ingredients
| salted butter: 250 g |
| caster sugar (superfine): 2/3 cup |
| eggs: 2 |
| self-rising flour (sifted): 1 1/2 cups |
| egg custards - dry mix: 1/2 cup |
| egg custards - dry mix: 1 1/2 Tbl |
| caster sugar (superfine): 2 Tbl |
| 2% milk: 1 cup |
| salted butter: 20 g |
| pure vanilla extract: 2 tsp |
Custard TeaCake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
5 serving(s)
Tags
- Grease and line base and side of 23cm deep round cake pan; grease paper well.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, beat until combined.
- Stir in sifted flour and custard powder.
- Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
- Bake in moderate oven (180 celcius) for about 40 to 45 minutes or until golden brown.
- Cool in pan.
- When cake is cold, carefully removed paper.
- Serve dusted with sifted icing sugar and fruit.
- -custard-Blend custard powder and sugar with milk in saucepan.
- Stir constantly over heat until mixture boils and thickens, stir in butter and essence.
- Cool to room temperature.