2 tbsp. custard powder (I recommend Bird's Custard Powder)
2 tbsp. granulated sugar
175 ml (6 oz.) milk
1 1/2 tsp. vanilla essence or vanilla extract
100g (3 1/2 oz./1/2 cup) granulated sugar
100g (1 stick/4 oz./1/2 cup) butter
About 60 ml (2 oz./1/4 cup) milk
100g (3 1/2 oz./7/8 cup) plain or all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
50g (between 1/3 and 1/2 cup) custard powder (I recommend Bird's Custard Powder)
Line a 7-inch springform (cake pan with removable bottom) pan with baking paper and preheat oven to 180 degrees C/350 degrees F.
Mix cold milk with custard powder and sugar in a pan. Heat, stirring constantly until thickened. Remove from heat and stir in vanilla. Leave to cool, place a piece of cling film (plastic wrap) onto the custard to prevent a skin forming. Set aside.
Cream butter and sugar. Add 2 eggs and milk, beat until well mixed.
Sift flour, baking powder, salt and custard powder. Fold this into the wet mixture until well combined.
Spread half of the cake batter into prepared springform pan. Pour the custard evenly over the cake batter leaving about 1 cm (1/2 inch) around the rim. Pour the rest of the cake batter on top of the custard - be sure to cover all the custard.
Bake in preheated oven for 40-50 minutes or until the centre is well done. Cool cake in pan. When cake is cooled, release sides of pan and place cake on serving plate. Cake is best served the same day as made.
Makes 6-8 servings.
Photograph submitted by Georgeanna Mok ©2007
Source: Georgeanna Mok
Submitted By: Georgeanna Mok
Date: April 11, 2007