VANILLA CUSTARD SPONGE CAKE
A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.
Provided by Chef Gorete
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
- Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
- Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
- Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
- Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
- VANILLA CUSTARD FILLING:.
- Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.
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Manuel Araujo
[email protected]I'm not a big fan of vanilla, so I made this cake with chocolate custard instead. It was delicious!
DrFunkBeat TM
[email protected]This cake is a bit time-consuming to make, but it's worth the effort. It's a perfect dessert for a special occasion.
Michael Jackson Flores
[email protected]I made this cake for my daughter's birthday and she loved it! It was a big hit with all of her friends too.
ToyotaTacoma23
[email protected]This cake is a great way to use up leftover egg yolks. It's also a delicious and easy dessert that's perfect for any occasion.
Shama Aman
[email protected]I've never made a custard sponge cake before, but this recipe made it easy. The cake turned out perfect and everyone loved it.
devi Magar
[email protected]This cake was a bit challenging to make, but it was worth the effort. The end result was a beautiful and delicious cake that everyone loved.
josiah gotg1
[email protected]I'm not a fan of custard, so I made this cake without it. It was still very good, but I think it would have been even better with the custard.
HACKER BOYS
[email protected]This cake is a classic for a reason. It's simple to make and always a crowd-pleaser. I love the vanilla flavor and the custard filling is always a hit.
Deepak Gurung
[email protected]I followed the recipe exactly and the cake turned out dry and crumbly. I'm not sure what went wrong.
Liam Linn
[email protected]This cake was easy to make and turned out great! I used a 9x13 pan and it cooked perfectly. The custard filling was creamy and delicious.
Pin Olson
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it. I will definitely be making it again.
Pat McCostlin
[email protected]This cake was a bit too sweet for my taste, but otherwise it was very good. The texture was perfect and the custard filling was delicious.
danjuma omoiya
[email protected]I've made this cake several times now and it always turns out perfect. It's so easy to make and the results are always impressive. My friends and family love it!
Noman Mehar
[email protected]This vanilla custard sponge cake was a delight to make and even better to eat! The texture was light and fluffy, and the custard filling was rich and creamy. I especially loved the delicate vanilla flavor that came through in every bite. I will defin