Sponge and Vanilla Custard Cake
Light, fluffy, and irresistibly creamy, this Sponge and Vanilla Custard Cake is a showstopper dessert perfect for any occasion. Featuring soft layers of buttery sponge cake and rich, velvety homemade vanilla custard, this recipe strikes the perfect balance between elegance and comfort. The sponge is delicately flavored with pure vanilla extract and baked to golden perfection, while the custard uses real vanilla bean or extract for an aromatic and indulgent filling. With a prep time of just 30 minutes, this dessert is approachable yet impressive, ideal for dinner parties, celebrations, or a sweet weekend treat. Finish it with a light dusting of powdered sugar for an extra touch of charm. Whether served on its own or paired with fresh berries, this cake promises to delight!
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 150 grams unsalted butter, softened
- 180 grams granulated sugar
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 120 milliliters whole milk
- 2 tablespoons cornstarch
- 4 pieces egg yolks
- 50 grams caster sugar (for custard)
- 1 piece (or 1 teaspoon extract) vanilla bean or vanilla extract
- 250 milliliters heavy cream
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease two 8-inch (20 cm) round cake pans. Line the bottom with parchment paper for easy release.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, starting and ending with the dry mixture. Do not overmix.
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the custard, whisk together the egg yolks, caster sugar, and cornstarch in a medium bowl until smooth.
In a saucepan, heat the heavy cream and the vanilla bean (split and seeds scraped) or vanilla extract over medium heat until just simmering. Remove the vanilla bean if using.
Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened (5-7 minutes). Do not let it boil.
Transfer the custard to a clean bowl, cover with plastic wrap (press it against the surface to prevent a skin from forming), and let it cool completely.
Once the cakes and custard are fully cooled, place one sponge cake layer on a serving plate. Spread an even layer of custard on top.
Place the second sponge cake layer over the custard and gently press down to secure.
Dust the top with powdered sugar if desired. Slice and serve. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 244.0 g | 313% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1888 mg | 629% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 429.3 g | 156% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 253.0 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 389 mg | 30% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 734 mg | 16% | |
*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.
