Welcome to the Cake Decorators Q&A

hello
i got an order for yellow cake with custard. is there a tutorial on how to make a custard cake? secondly is there any of your yellow cake recipe that i can use?
Thank you

Custard Cake

8″ – 20cm Tin

Ingredients

4 eggs – room temperature
3/4 cup of caster sugar
1/2 cup of melted butter
1 teaspoon of vanilla extract
3/4 cup of plain flour – sifted
2 cups of milk – lukewarm
1/4 cup of icing sugar to decorate

Instructions

Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.

Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.

Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.

With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.

Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.

Add the egg whites to the bowl and gently fold together the mixture.

Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.

Your baking time WILL vary depending on the temperature of your ingredients.

The mixture will look strange and you may be convinced that it won’t work out – keep going as the end result is worth it!

Hi again 😀 is this going to be a sponge like cake?
Coz what my client said was a yellow cake with a custard layer in between by which I thought to use agar powder to give custard a shape since I cannot use gelatin here in USA.

P.s: i have vanilla custard powder that is mixed in milk to make thick but a bit runny mousse type dessert

The recipe I sent you is more for a dessert. I would reccomend you bake a yellow cake sponge and thicken the custard you have or if that dosent work use the Ermine buttercream method and flavour.

The buttercream I use in my cakes is 1pound of butter to 1 KG of icing sugar( flavour as you see fit) –

ermine buttercream can be used as custard in the layers? coz i didn’t like the taste of the custard i brought.