Two of my favourite things combined… tea cake and custard, what’s not to like? This is one of those recipes that I never make… There reason is that I could literally drink tea and devour the whole cake… I think I did it once, but lets not go into that now! It is just a wonderful combination… like a vanilla slice, but with cake instead of pastry.
I don’t remember the first time I ever tried custard, but I just remember always liking it. It doesn’t matter what form it comes in, custard tarts, vanilla slices or my favourite, piped into a donut… Thank you Adriano Zumbo for my first taste at that amazing combination and you though jam donuts where good! I like all sorts of custard too… Creme Patisserie, Creme brûlée, Cornflour Custard, Egg Custard, even “Edmonds” out of the packet custard!!!! I’m really just a fan!
I hope you enjoy this custard tea cake, because I certainly enjoyed making it and eating it with a cup of tea!
Ingredients – Custard
500ml (g) Full Cream Milk
50 g Butter
50g Cornflour
2 Eggs
40g Castor Sugar
1 Teaspoon Vanilla Essence
Ingredients – Cake
250g Butter (softened)
2/3 Cup (140g) Castor Sugar
1 1/2 Cups (260g) Self Raising Flour
2 Eggs
1/2 Cup (60g) Cornflour
2 Teaspoons Vanilla
Method – Custard
1. Place all custard ingredients except butter into a saucepan and whisk until well combined.
2. Add butter and place pan on a medium heat and mix with a wooden spoon until custard gets thick.
3. Remove from heat and keep stirring until custard cools slightly.
4. Set custard aside to cool completely.
Make sure the custard is completely cold before using.
Method – Cake
1. Grease at 20cm round spring form tin and line the bottom with baking paper and preheat oven to 180ºC.
2. Cream butter and sugar with an electric mixer, until light and fluffy.
3. Add vanilla and then the eggs, one at a time and beat in each one.
4. Stir in sifted flours and mix into a smooth batter.
5. Place half of the batter into the prepared tin.
6. Place the cooled custard into the centre of the cake batter and spread out very carefully till it is almost to the edge.
7. Place remaining half of the cake mixture over the custard and spread carefully, until the batter is flat and has completely covered the custard.
8. Bake for 40 minutes, remove from the oven and leave in the tin to cool.
9. Dust with icing sugar and serve.
This cake is much easier to cut when it has cooled… You can serve it warm, but the cake part will crumble a bit!
THERMOMIX METHOD
This recipe was made in the TM5 on manual, but exact quantities can be made in the TM31.
Method – Custard
1. Place all custard ingredients into the mixing bowl and cook, 7 minutes/90ºC/speed 4.
2. Remove from bowl and set aside to cool.
Method – Cake
1. Place sugar into mixing bowl and mill 10 seconds/speed 10.
2. Place Butterfly on blade and lock into place. Add butter and beat 30 seconds/speed 3, scrape down the sides of the bowl and beat 2 minutes/speed 4.
3. Add self raising flour, corn flour, vanilla and eggs and mix 10 seconds/speed 3, scrape down the bowl and mix 30 seconds/speed 3. Remove Butterfly.
4. Place half of the batter into a prepared tin.
5. Place the cooled custard into the centre of the cake batter and spread out very carefully till it is almost to the edge.
6. Place remaining half of the cake mixture over the custard and spread carefully, until the batter is flat and has completely covered the custard.
7. Bake for 40 minutes, remove from the oven and leave in the tin to cool.
8. Dust with icing sugar and serve.
This cake is much easier to cut when it has cooled… You can serve it warm, but the cake part will crumble a bit!
So do you like custard… or this there a filling that you prefer? I’m up for suggestions! Don’t forget to leave me a message. 🙂
Enjoy Irresponsibly!
Liz xx
If you like this recipe maybe you will like these too?
Carrot Cake with Cream Cheese Icing (Thermomix Method Included)
Lemon Meringue Cupcakes (Thermomix Method Included)
Lamingtons (Thermomix Method Included)
Liz xx
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