I decided to make something totally different. Loaf cake, wait, I always make that! This one is different, I got experimenting. It’s not quite a one bowl wonder sadly, you will have several steps to
I decided to make something totally different. Loaf cake, wait, I always make that! This one is different, I got experimenting. It’s not quite a one bowl wonder sadly, you will have several steps to do. Nothing too difficult though as the recipe is in cup measurements. I could do with someone trying this out for me so I can finalise the recipe. My family thought it was great but it’s good to get feedback.
1 cup caster sugar
1/4 cup soft butter
1/2 sachet custard powder which is approximately 2 tablespoons (hold back 1 teaspoonful)
2 cups self raising flour
1/2 teaspoon baking powder
3/4 cup milk
I used buttercream frosting with a small amount of custard powder incorporated held back from the main recipe.
My frosting was made by mixing approximately 2-3 tablespoons butter with a cup of icing sugar, the custard powder I reserved from the recipe, a few drops of milk and a teaspoon of vanilla essence. I didn’t measure exactly just beat it to a spreadable consistency.
Preheat the oven to 180C/350F
Line or grease a 2lb loaf tin.
Cream together the soft butter and sugar.
Add the egg and beat it into the bitter sugar mix.
Mix in the rest of the ingredients.
Spoon the mixture into a lined loaf tin.
Bake for 45 minutes approximately, check for doneness by inserting a cocktail stick.
Allow to cool for a few minutes before lifting out of the tin onto a wire rack.
Decorate as desired. I used custard flavoured frosting.