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.
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
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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Thank you Elizabeth for this yummmy recipe ( bonus thermima instructions as well)..cherubs don’t like custard but did eat large slice with ice-cream ????????
Yum….you could stew up some apple and use that instead? I think that would taste extra yummy with ice-cream 🙂
liz xx
Has anyone successfully tried this gluten free?
Not that I know Linda as the cake mixture is more like biscuit and very crumbly already… But please feel free to give it a go and let me know 🙂 Liz xxxx
Hi. Is there anyway that we can save these recipes to Pinterest?
Hi Cheryl, if you hover over the main picture the pin it sign will come up, then you click on pin it! It should then ask you what board you would like to save it under 🙂 make sure your Pinterest is open before doing it. Happy cooking! Liz xxx
Beautiful cake. Now making it with spiced apple folded through the top half of cake. Made it easier for me to spread & goes so well with custard. Helps when you have an apple tree & can’t stop preserving. So now I have another use for my spiced apple. Lol. Thanks heaps for posting
WOW Thanks Terry. that sounds lovely… can you sen me a pic to my email motherhubbardscupboard71@gmail.com so I can post it on my blog, I would love to see it 🙂 Liz xx
I made this for the biggest morning tea at work. Everyone loved it and asked for the recipe. DELICIOUS!! 🙂
Oh Leaann that is lovely to hear I’m so glad 🙂 and Thank you very much for popping in and letting me know! Liz xxx
This looks absolutely delicious Elizabeth!
Thanks for sharing with the Say G’day Party! Pinned and please feel free to share more! Look forward to seeing you next week!
Thanks Joanne, Now that I know what it is no problem, I’ve got a million of them… well really on about 100 but it is a start! 🙂 Liz xx
I made this on the weekend when friends ‘popped in’! Everyone loved it – but I added my own tea cake favourite: I pressed some steamed apple in top before baking, and then sprinkled it with cinnamon sugar as soon as it came out of the oven!
It was Devine! !!!!!!
Hi Kierslee, that is wonderful news 🙂 Thanks so much for letting me know 🙂 I have often put some apple with the cake, but usually serve it on the side with cream as well 🙂 Thank you for dropping and saying hi!!! Liz xx
Oh Liz,
It’s in the oven as I type and smell delicious…
Just the custard alone was great.. It didn’t all make it into cake..
Thankfully others are on way over for dinner so can be shared.. A much safer option.
Thanks for sharing the recipe..
Pammi
Oh so glad you made it and yes definitely need to be shared 🙂 Liz xx
Hello, is this cake good the next day? Or is it best the day it is baked?
Hi neisha… Cake is always best baked on the day, but if you let it completely cool (don’t cut it) and put it in an airtight container in the fridge it should be fine… Also make sure you serve it a room temperature or slice and pop in the micro wave for 10 seconds to warm 🙂
Thanks for dropping in! Liz xx
What a yummy cake! Love it because it’s not sickly and I can have it at anytime of the day (breakfast, tea-time or for dessert) and I’m able to eat it entire in the afternoon…
LOL, That is also why I don’t make it very often 🙂 Thanks for stopping by and saying hello! Liz xx
just made these as cupcakes, I hate custard well I used to yummo!
WOW Heather, I would not have thought to make them as a cupcake!!! Good on you! I’m glad I have a custard convert too! 🙂 good to hear! Thanks so much for popping in a saying hello, it is always great to hear when you make things…. Thanks again! Liz xx
I made this for us today. It came out really yummy and can’t wait to eat the rest of it! Wife loves custard cake so this will be made again for sure. Thanks for sharing.
I just have one question. Your recipe calls for a 20cm spring form tin, but the amount of custard and batter felt a bit much for it. Your pics in your recipe don’t seem near so full up as mine came out. Maybe I should have just used half the custard. ? I’ll try that next time. Or perhaps a 23cm tin would be better?
Hey DV,
Ummm I honestly don’t think there is a too much custard LOL! but maybe a 23cm, to be honest mine are really old so may be higher? I have a new one that I believe isn’t as high, so yes a 23 would be fine or just line the 20 cm cake tin with baking paper a little higher up the side!
Liz xx
It sure looks good. This will be my next dinner party dessert.
It might be nice with some runny custard poured over the top too for dessert 🙂
Liz xx
I’ve always liked custard as well and was always excited if I found out it was on the dessert menu. I have never had a custard tea cake before so I’d love to try this. Perfect for afternoon tea! xx
Yes Charlie…perfect for afternoon tea… but make sure you not alone… 🙂 Liz x
Thanks for the recipe! My 4 little taste testers all said “I don’t like it…. I LOVE it!”. Lovely with a cuppa for arvo tea 🙂
Thanks so much Amanda for popping in and letting me know! It is always great to hear when someone likes… sorry LOVE’s one of my recipes 🙂 Liz xx
A beautiful cake to share with company … definitely NOT something I want to make when I’m on my own cause I’d be tempted to eat it all by myself. 🙂
LOL Yes… definitely a bake and take sort of a cake 🙂 Thanks for dropping by! Liz xx
Mmmm – delicious Liz – but I think I better not make it for fear of over indulging!
Hi Rachel…. yes I’m not going to make it again for a while! LOL! 🙂 Liz xx