Best 3 Custard Teacake Recipes
Indulge in the delightful world of custard teacakes, a timeless classic that combines the comforting warmth of custard with the delicate crumb of a teacake. These individual-sized treats are perfect for afternoon tea, a quick breakfast, or a sweet snack. Custard teacakes are typically made with a simple batter of flour, sugar, butter, eggs, and milk, which is then poured over a layer of custard. The custard is made with eggs, sugar, milk, and vanilla extract, giving it a rich and creamy texture.
This article presents a collection of three delectable custard teacake recipes:
1. **Classic Custard Teacakes**: This traditional recipe yields soft and fluffy teacakes with a velvety custard filling.
2. **Lemon Custard Teacakes**: For a zesty twist, these teacakes incorporate lemon zest and juice into the custard, resulting in a bright and refreshing dessert.
3. **Chocolate Custard Teacakes**: Chocolate lovers will adore these teacakes, which feature a rich chocolate custard filling and a hint of cocoa powder in the batter.
GRANDMA'S OLD FASHIONED TEA CAKES
A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.
Provided by RGA
Categories Desserts Cookies Sugar Cookies
Time 53m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
- Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 26.6 g, Cholesterol 35.8 mg, Fat 8.3 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 5 g, Sodium 135.3 mg, Sugar 14.7 g
CUSTARD TEACAKE
Teacakes are meant to be eaten when freshly made; they do not keep well. This cake usually sinks slightly due to the soft custard in the centre.
Provided by ida ku zaifah
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Grease and line base and side of 23cm deep round cake pan; grease paper well.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, beat until combined.
- Stir in sifted flour and custard powder.
- Spread half the cake mixture into prepared pan, spread with cold custard, spread carefully with remaining cake mixture.
- Bake in moderate oven (180 celcius) for about 40 to 45 minutes or until golden brown.
- Cool in pan.
- When cake is cold, carefully removed paper.
- Serve dusted with sifted icing sugar and fruit.
- -custard-Blend custard powder and sugar with milk in saucepan.
- Stir constantly over heat until mixture boils and thickens, stir in butter and essence.
- Cool to room temperature.
CUSTARD AND APPLE TEACAKE
I found this on Taste.com.au, was originally in SFI magazine in November 2006. Sounds delish, can't wait to try it.
Provided by Mandy
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 1.
- Preheat oven to 160°C Grease an 8cm deep, 22cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang at 2 opposite ends.
- Using electric mixer, cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour and milk alternately into butter mixture until just combined.
- Spread half the batter into prepared pan. Arrange half the apple over top. Dollop half the custard over apple. Sprinkle with coconut. Gently spoon over remaining batter to cover filling.
- Top with remaining apple and custard. Swirl custard into batter using a skewer. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a skewer inserted into centre comes out clean. Cool completely in pan. Lift from pan and serve.
Nutrition Facts : Calories 434.2, Fat 19.5, SaturatedFat 12, Cholesterol 99.3, Sodium 651.8, Carbohydrate 58.4, Fiber 2.4, Sugar 25.5, Protein 7.3
Tips for Making Custard Teacake:
- Use high-quality ingredients for the best flavor and texture.
- Make sure the butter and eggs are at room temperature before you start baking.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the mixture, resulting in a lighter and more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the mixture from curdling.
- Stir in the flour and baking powder gradually until just combined. Overmixing will result in a tough cake.
- Pour the batter into a greased and floured loaf pan. Bake at 350°F for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Serve the cake plain or with your favorite toppings, such as whipped cream, ice cream, or fruit.
Conclusion:
Custard teacake is a classic British dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich custard filling and tender crumb, custard teacake is sure to be a hit at your next party or gathering.
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