Custard Cake

This a mouth-watering fusion of a dessert, made with layering spongy vanilla cake and a fruity custard.

For this recipe, we have used the Domo Custard Powder (vanilla flavour), provided to us by one of our partners, ADK General Trading. It is super simple to prepare, just have to add milk and sugar and cook for a few minutes. It also has a lovely vanilla flavour with a smooth creamy texture.

You can use the Gannamart App to get the Domo Custard Powder (vanilla flavour) or get in touch with ADK General Trading on their Viber hotline 736-3663.

Serving size: 8 ½ inch tray.

Ingredients:

For the cake

• 1 tsp butter (for greasing the tray)
• 1 cup flour
• 2 ½ tsp baking powder
• ¼ tsp salt
• 2 eggs
• ¾ cup sugar
• ½ cup oil
• 1/3 cup milk
• 2 tsp vanilla essence

For the custard

• 2 ½ cups full cream milk
• 5 tbsp Domo Custard Powder (vanilla flavour)
• 6 tbsp sugar
• 1 cup canned fruit cocktail (drained)

Instructions:

1. Rub 1 tsp of butter on the bottom and sides of a 7 ½ inch diameter cake tin. Preheat oven to 180 degrees Celsius for 10 minutes.
2. To make the cake batter, sift together 1 cup flour, 2 ½ tsp baking powder and ¼ tsp salt into a bowl and set aside.
3. Then in a new bowl, beat together 2 eggs, ¾ cup sugar and ½ cup oil until you get a creamy texture. For this you can use a whisk and beat for 2 minutes. Then pour in 1/3 cup full cream milk and whisk again until just combined.
4. Add around 1/3 of the flour mixture into the egg mixture and mix with the whisk until the flour is fully incorporated. Keep adding the flour and mixing until its fully mixed in. Add in 2 tsp vanilla essence and mix well.
5. Pour in the batter to the tray and place on the middle rack of the preheated oven and bake at 180 degrees Celsius until the top is golden brown and a toothpick inserted into the centre comes out clean. For us this took 25 to 35 minutes. But oven temperatures differ, so keep an eye on it, especially towards the end and make the necessary adjustments. 
6. When the cake is baked, remove it from the oven and let it cool down for 10 minutes. Then place in the fridge and chilli for 15 to 20 minutes. Remove the cake from the tray and slice the cake in half horizontally. Then slice each half into 1-to-2-inch small cubes.
7. Now prepare the custard. For this, make the custard mixture by mixing together 2 ½ cup full cream milk, 5 tbsp Domo Custard Powder (vanilla flavour), and 6 tbsp sugar in a bowl using a spoon. Then add the mixture to a large pot.
8. Cook the mixture, while continuously stirring with a spatula, on low heat for 11 to 12 minutes or until it becomes thick enough to coat the back of a spoon and you can see the bottom of the pot when stirring. The custard will continue to thicken with the residual heat even after it is turned off. Once cooked, turn of the heat and add 1 cup fruit cocktail (drained).
9. To assemble, arrange a layer of the cake slices on the bottom of a tray/container till it’s fully covered (we used an 8 ½-inch square tray). Pour in half of the custard and spread make an even layer.
10. Then make a second layer of cake and pour the rest of the custard on top. Spread until even. Optionally you add some more of the fruit cocktail on top as a garnish. Cover with a lid plastic food wrap and leave in the fridge for at least 1-2 hours or so, until it’s chilled.