CUSTARD SPONGE CAKE RECIPES

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CUSTARD POWDER SPONGE (NO FAIL SPONGE CAKE) RECIPE ...



Custard Powder Sponge (No Fail Sponge Cake) Recipe ... image

Make and share this Custard Powder Sponge (No Fail Sponge Cake) recipe from Food.com.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 sponges

Number Of Ingredients 6

4 eggs
3/4 cup cornflour
3/4 cup caster sugar
1 tablespoon custard powder
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda

Steps:

  • Beat whites of eggs until stiff.
  • Add yolks and sugar.
  • Sift all flours together & fold into mixture.
  • Divide into 2 greased & lined sandwich tins
  • preheat oven to 190c
  • place on middle shelf
  • reduce heat to 170c & cook for 20 minutes
  • this is for fan forced oven.
  • for oven not fan forced, preheat to 200c then reduce to 180c.
  • when cooked cool on rack fill with jam and fresh cream and enjoy.

Nutrition Facts : Calories 595.5, FatContent 11.2, SaturatedFatContent 3.4, CholesterolContent 372, SodiumContent 460.4, CarbohydrateContent 110.3, FiberContent 3.2, SugarContent 75.5, ProteinContent 15.6

VANILLA CUSTARD SPONGE CAKE RECIPE - FOOD.COM



Vanilla Custard Sponge Cake Recipe - Food.com image

A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 15

8 large room temperature eggs, separated
1/2 cup granulated sugar
2 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
confectioners' sugar, for dusting (icing)
1 (102 g) envelope whipped dessert topping mix (makes 2 cups)
1/2 cup cold milk
1 teaspoon vanilla extract
1 (102 g) package vanilla instant pudding mix (regular not light)
1 cup cold milk

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.

Nutrition Facts : Calories 353.2, FatContent 9.4, SaturatedFatContent 5.9, CholesterolContent 153.9, SodiumContent 349.8, CarbohydrateContent 58.8, FiberContent 0.4, SugarContent 45, ProteinContent 8.3

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