June 9, 2020

Giant Custard Cream Cake Recipe (No. 1)

Name: Giant Custard Cream Cake
Cuisine: Dessert
Ingredients: Giant custard cream mould from MoldyFun; 240g Butter; 210g Self Raising Flour; 200g Caster Sugar; 3 Large Eggs; 50g Custard Powder; 5 Tbsp Whole Milk; 2 Tbsp Vanilla Essence; 60g Butter; 30g Icing Sugar; 20g Custard Powder; 2 Tbsp Whole Milk; 1 Tsp Vanilla Essence

OUR FIRST RECIPE CARD... THE GIANT CUSTARD CREAM CAKE

We've decided to post regular recipe cards to use with our cool silicone baking mold! The first one is the giant custard cream cake mold. Let us know what you think, or send us photos of how it went!

Giant Custard Cream Cake

Ingredients

Cake batter

Giant custard cream mould from MoldyFun
240g Butter
210g Self Raising Flour
200g Caster Sugar
3 Large Eggs
50g Custard Powder
5 Tbsp Whole Milk
2 Tbsp Vanilla Essence

Custard Cream Filling

60g Butter
30g Icing Sugar
20g Custard Powder
2 Tbsp Whole Milk
1 Tsp Vanilla Essence

Directions

Preheat the oven to 180c/356f.
Using a hand mixer, mix the sugar into the butter until it is light and fluffy.
Add the 3 eggs, the milk, the vanilla essence and mix again for a couple more minutes and until it is light and creamy.
Add the self raising flour and the custard powder and with a fork mix well so that everything is well mixed into your batter and that you have that light cake batter mixture.
Use a little extra butter and rub it into the bottom and sides of your mould. Then follow this up with dusting it with some flour so that it makes the mould completely work when it has been cooked.
Place the custard cream batter into the mould and fill it as far as it will go. Then place it in the centre of the oven and cook for 30 minutes. Or until a tooth pick comes out clean.
Allow it to cool and then place a butter knife around the edges to loosen it and gently remove it from the mould. Slice the mould into two separate sandwich parts.
Make the custard filling by placing all the ingredients into a mixing bowl and using a hand mixer mix until it is light and fluffy.
Using a butter knife paste the custard cream filling onto the bottom sandwich and then sandwich the other one on top.
Place in the fridge for 30 minutes to cool and then serve.

Recipe Note

I recommend that when you slice the moulds into two that you are very gentle and careful as you don’t want it to go wrong. Also do so half way down so that you have lots of room for error.You could also use more custard in the cake but we found that our cake had a lovely custardy flavour. You can also add more vanilla if you wish as it can really make it taste like the real thing.We use a little milk in our recipe. This gives the cake a light feeling without the cake feeling heavy or dry.