🍰 Creamy Custard-Filled Cake
🧾 Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 cup sugar
- 3 eggs
- 1 cup milk
- ½ cup butter (melted)
- 1 tsp baking powder
- 1 tsp vanilla extract
For the custard filling:
- 2 cups milk
- 3 tbsp sugar
- 2 tbsp cornflour
- 1 egg yolk
- 1 tsp vanilla
Topping:
- Powdered sugar (for dusting)
👨🍳 Instructions
1. Make custard
- In a pan, mix milk, sugar, cornflour, and egg yolk
- Cook on low heat, stirring until thick
- Add vanilla and let it cool
2. Prepare cake batter
- Beat eggs + sugar until fluffy
- Add milk, butter, and vanilla
- Mix in flour + baking powder
3. Assemble
- Pour half batter into greased pan
- Add custard layer in center
- Cover with remaining batter
4. Bake
- Bake at 180°C (350°F) for 35–40 minutes
5. Finish
- Let it cool slightly
- Dust with powdered sugar
- Slice (like in the image)
💡 Tips
- Don’t overmix batter → keeps cake soft
- Custard should be thick before adding
- Chill slightly for cleaner slices
❓ Q/A
Q1: Why is the center creamy?
Because of the custard filling inside the cake.
Q2: Can I skip custard?
Yes, but then it becomes a simple sponge cake.
Q3: Can I use store-bought custard?
Yes, just make sure it’s thick.
Q4: Why did my custard leak?
It was too thin or too much was added.
Q5: Can I make it without eggs?
Yes—use custard powder (egg-free) and egg substitute for cake.
Q6: How to store it?
- Fridge: 3–4 days
- Best served slightly warm or chilled