Sponge And Vanilla Custard Cake Recipes

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.

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

BOSTON CREAM SPONGE CAKES

Steps:

• In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 tablespoons at a time. , Gently spoon into two 4-in. springform pans coated with cooking spray (pans will be full). Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For custard, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat in custard., To assemble, cut each cake horizontally in half. Place bottom layers on two serving plates; spread with filling. Replace cake tops. In a small bowl, beat the frosting ingredients. Spread over top of cakes. Refrigerate until serving.

VANILLA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
• Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
• Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
• Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
• Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.

VANILLA CUSTARD CAKE

Steps:

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

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).

UPSIDEDOWN CUSTARD CAKE

Steps:

• Preheat oven to 180c/350f/ gas mark 4
• Whisk together custard powder and milk along with sugar and vanilla essence then heat on medium heat until thickened to desired consistency, when this has been done set aside to cool stirring occasionally to prevent skin forming.
• Cream icing sugar and butter together on highest setting until light and fluffy; add egg in two stages beating well after each addition. Now mix in vanilla (or almond) essence.
• Mix in flour with a wooden spoon ensuring it is mixed thoroughly
• Pour half of the custard into the bottom of the tin.
• With a small spoon, spoon the cake mix into the custard. Make sure you spoon in a ring round the edge so the mix doesn't push the custard to the top.
• When you've built up a few inches gradually close in over the top.
• When all the cake mix is used up, pour the remaining custard over the top and place in the middle of the preheated oven.
• Bake for 30-35 minutes until well risen or until a knife comes out clean,
• Serve immediately (with jam if using)

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.