Simple cake and custard! Recipe ⬇️ I don’t know about you guys, but cake and custard hold a special place in my heart. Maybe it’s from having during school dinners growing up, but it’s really up there with one of the best and most comforting desserts. I just love a hot dessert! For the custard, I used my Christmas spiced custard recipe (without the spices). I have a full write-up on this already, just search ‘Unfiltered flavours: CHRISTMAS SPICED BROWN SUGAR VANILLA CUSTARD’ Ingredients Sponge: 130g salted butter, room temp 120g veg oil 250g caster sugar 4 large eggs Pinch of salt 270g plain flour Pinch of fresh nutmeg 2 tsp baking powder ⅕ tsp baking soda 100g sour cream 2 tsp vanilla bean paste Desiccated coconut Raspberry or strawberry jam Method: 1. Preheat your oven to 160°C (fan). 2. Beat your sugar, oil and butter together in a stand mixer for 4-5 mins or until light and fluffy. 3. Then add your eggs one at a time, ensuring you scrape down the sides between each egg. 4. Make sure your salt, flour, nutmeg, baking powder and baking soda are pre-mixed before gradually adding to the mixer. 5. Now mix until just combined, then add your sour cream and vanilla. 6. Once this is incorporated, pour your mixture into a lined cake tin, then bake in the oven. I’m using a 9”x9” square cake tin, but this could take between 45 mins to an hour or longer depending on the shape of your tin and oven. Sponge cake is cooked and ready to pull once the centre reads around 93/94°C internal because it will continue to cook once it leaves the oven. 7. Let your cake cool and then spread a layer of raspberry jam on top and a good sprinkle of coconut. #cake #cakeandcustard #easyrecipe #foodtok
0.0% ERengagement of this clip — above the author's average (0.00%)
top 73%outperforms 27% of the author's clips
18%of the author's average views
