A beautiful looking custard cream filled cake that is extremely light and flavourful. Guests will ask for seconds and thirds.
Provided by Chef Gorete
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
- Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
- Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
- Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
- Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
- VANILLA CUSTARD FILLING:.
- Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.
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Farazkhan yah
[email protected]This is my go-to recipe for vanilla cake. It's always a hit with my family and friends.
Anika Miller
[email protected]I love that this cake is not too sweet. It's the perfect dessert for after a big meal.
Fluffy Rainbows
[email protected]This cake is so versatile. I've made it with different fruits, nuts, and even chocolate chips. It's always delicious.
Juan Peguero
[email protected]I'm always looking for new vanilla cake recipes, and this one is definitely a keeper. Thanks for sharing!
virginiah karuru
[email protected]This cake is a great base for other desserts. I've used it to make trifles, cupcakes, and even ice cream cake.
Atif Aallam
[email protected]I would make this cake again, but I would make a few changes to the recipe.
Ssali Taufiq
[email protected]Overall, I had a good experience making this cake. It was a bit challenging, but the results were worth it.
MAMUN Miya
[email protected]The cake was easy to make, but it didn't turn out as fluffy as I expected.
ubaid arham
[email protected]The cake was a bit dry, but the frosting was delicious.
Sisam Shrestha
[email protected]This cake was a bit too dense for my taste, but the flavor was still good.
Misbah Israr
[email protected]I would highly recommend this recipe to anyone who loves vanilla cake. It's a keeper!
rkramens
[email protected]This cake is perfect for any occasion. It's simple enough for a weeknight dessert, but also special enough for a celebration.
Victor Odotiza
[email protected]I served the cake with fresh berries and whipped cream, and it was a real showstopper. My guests raved about it!
wendmagegn Meskelu
[email protected]The vanilla flavor was subtle but present in every bite. It was the perfect balance of sweetness and richness.
kyle wands
[email protected]The texture of the cake was amazing. It was so soft and moist, it practically melted in my mouth.
Uzma Shaheen
[email protected]The cake turned out perfectly golden brown and had a lovely aroma. I couldn't wait to try it!
Hank Boss
[email protected]I was pleasantly surprised by how easy this cake was to make. It only took me about an hour from start to finish.
Maite Rocha Beracochea
[email protected]This cake was a hit with my family! It was light, fluffy, and had a delicious vanilla flavor. I will definitely be making this again.