Custard Teacake
Delightfully light and irresistibly creamy, this Custard Teacake is the perfect blend of classic sponge cake and luscious homemade custard. Featuring a tender, buttery cake made from a combination of all-purpose flour and cornstarch for an ultra-soft crumb, this recipe takes it to the next level with a velvety custard layer made from rich whole milk and fragrant vanilla. Finished with a dusting of powdered sugar, this elegant yet simple dessert is ideal for special occasions or a cozy tea-time treat. With easy-to-follow steps and a bake time of just 30 minutes, this teacake is sure to become a family favorite. Serve chilled or at room temperature, and pair with a hot cup of tea or coffee for an indulgent afternoon snack.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 1.5 teaspoons Baking powder
- 150 grams Granulated sugar
- 100 grams Unsalted butter (softened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 100 milliliters Milk
- 25 grams Custard powder
- 300 milliliters Whole milk (for custard)
- 40 grams Sugar (for custard)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F) and grease and line a 20cm (8-inch) round cake pan with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until pale and fluffy. This should take 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the custard. In a medium saucepan, combine the custard powder, sugar, and a few tablespoons of the milk to create a smooth paste.
Gradually add the remaining milk to the saucepan, whisking constantly to avoid lumps. Place the pan over medium heat and cook, stirring constantly, until the custard thickens. This should take 4-5 minutes.
Remove the custard from the heat and allow it to cool slightly. Stir occasionally to prevent a skin from forming.
Once the cake has baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Using a serrated knife, carefully slice the cooled cake horizontally into two layers.
Spread the prepared custard evenly over the bottom layer of the cake. Gently place the top layer back on, being careful not to press down too hard.
Dust the top of the cake generously with powdered sugar before serving.
Slice and serve your custard teacake with a cup of tea or coffee. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 62.4 g | 312% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 450.3 g | 164% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 226.7 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 590 mg | 45% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 956 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
