Best 6 Vanilla Custard Sponge Cake Recipes

MAGIC CUSTARD CAKE

Steps:

• 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.

SPONGE AND VANILLA CUSTARD CAKE

Steps:

• Preheat oven to 350°F.
• Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
• In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side.
• In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
• Slowly add oil.
• Mix in flour and baking powder. Add cranberries or raisins.
• Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
• Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
• When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).

VANILLA CUSTARD SPONGE CAKE

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.

VANILLA CUSTARD CAKE

Steps:

• Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*

VICTORIA SPONGE CAKE

Steps:

• Preheat the oven to 350°F (175°C). Generously grease two 8 by 3-inch or 20 by 8cm round cake pans, then line them with greased parchment paper.
• In a stand mixer fitted with the paddle attachment, cream the butter on high speed until creamy and smooth, about 1 minute.
• Turn the mixer speed to medium-low, add the superfine sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until very light and fluffy, about 5 minutes. Scrape the bowl often.
• Turn the speed to low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.
• Add one-third of the flour to the butter mixture and mix on low speed, just until incorporated. Repeat with another one-third flour until just incorporated. Add the final one-third flour. It will be a thick batter.
• Divide the batter among the prepared pans and smooth the tops using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
• Bake until the cakes are golden and a tester comes out clean, 20 to 25 minutes. Let the cakes cool in the pans for 20 minutes, then remove from the pans and let cool completely on a wire rack.
• In a medium bowl, toss together the quartered strawberries, granulated sugar, lime zest, and pink pepper (if using). Allow to macerate until the sugar dissolves, about 15 minutes.
• Remove the parchment paper and place one cake layer on a serving plate.
• Spread the jam over the top of the cake, then cover the jam with a 1-inch or 2.5cm layer of the whipped cream. Distribute half the macerated strawberries over the whipped cream.
• Place the second cake on the whipped cream and dust the top generously with confectioners' sugar and decorate with whole and halved strawberries.
• This cake is best served right away, with the remaining macerated strawberries and whipped cream, but any leftovers can be stored, covered, in the refrigerator for up to 1 day.
• In a medium saucepan, combine the raspberries, sugar, and lemon juice and use a fork to break up the raspberries just enough to produce a bit of juice. Set over medium-low heat and simmer for about 30 minutes, stirring often.
• The jam is ready when it clings to a spoon and you can draw a line through the jam that doesn't immediately fill in. Remove from the heat and let cool thoroughly.
• Transfer to an airtight container and store in the refrigerator for up to 10 days.
• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.

VANILLA SPONGE CAKE WITH MANGO CUSTARD FILLING

Steps:

• Preheat the oven to 350°F. Lightly oil two 9-inch layer cake pans with canola oil spray.
• In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy. In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar. Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes. Carefully fold the egg whites into the egg yolk mixture. In another bowl, sift the flour and baking powder together. Gently fold into the egg mixture. Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean. Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
• To assemble, spread a generous layer of vanilla pastry cream on the first cake layer. Next add the mango, followed by a bit more pastry cream to anchor the top layer in place. Top with the second layer and frost the entire cake with whipped cream. Refrigerate until ready to serve.
• Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract. Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
• Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum. Fill with Light Chocolate Mousse (page 101). Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
• Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic. Try some sliced bananas inside along with the buttercream or Orange Crème Filling (page 113).
• Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.