Custard Cake

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.

Recipe

1 cup caster sugar

1/4 cup soft butter

1 egg

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

Frosting

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.

Method

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.

10 thoughts on “Custard Cake

  1. I would like to try this! It looks awesome! I’m not familiar with castor sugar or custard powder. Would that be like granulated sugar and pudding powder? A little cake now and again is good for almost everyone 😊

    1. Caster sugar is finer than granulated sugar. We use it for baking as it melts easier and in the uk is very common. Not sure what It is called else where, so I’d use whatever sugar you usually associate with baking cakes. Also custard powder is the powder you make custard with not sure how to explain it, but definately very different to pudding powder.

      1. I’ve done a little research and I can refine granulated sugar myself. No substitutes for powdered custard in US so I’m going to experiment on your experiement and try a homemade substitute. I’m going to hopefully give it a shot this weekend.

  2. I gave it a go yesterday and it turned out fabulous!! I tried to post a pic but I found out I can’t but that’s ok. I used 2 tbsp of cornstarch and 1 tsp vanilla extract as a custard powder substitute in the cake batter. I added some ground cinnamon in the butter cream frosting and it was delicious! I made 4 mini loaves since it’s just me. 1 for me now, 1 for the freezer for later and 2 to share with friends.

    1. Mmmm I’m coming over to yours. I’m so glad you tried it and it turned out good. It really was a new invention for me and needed road tested by someone else. My children are requesting another.

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