Strawberry Custard Cake
Cooking time25 minutes
Prep time30 minutes
Servings10 portions
Ingredients
- 150g self raising flour
- 1 level teaspoon baking powder
- 150g caster sugar
- ½ teaspoon vanilla extract
- 3 medium eggs
- 150g Stork Tub
- ½ litre semi-skimmed milk
- 40g custard powder
- 50g caster sugar
- 1 medium egg
- 500g strawberries
- 125 ml double cream
- Icing sugar
- Baking tin: Swiss roll tin approx. 25x20x3 cm, (greased, floured and the base lined with baking paper)
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
- Sieve the flour and baking powder into a large bowl. Add the sugar, vanilla extract, eggs and Stork and mix with a wooden spoon quickly to make a thick batter. Spread the batter evenly into the prepared tin.
- Bake the cake in the preheated oven for 25-35 minutes until golden brown. Leave the cake to cool on the baking sheet.
- While the cake is in the oven, make the custard cream: Heat the milk to a simmer. Mix the custard powder in a bowl with the sugar, egg and 4 tablespoons of warm milk. Pour the mixture into the hot milk, stirring constantly, bring the custard to a simmer and cook for 3-4 minutes on a low heat. Stir regularly. Allow the custard to cool while stirring occasionally to prevent a skin forming on the top.
- Meanwhile clean the strawberries and halve them.
- Whip the cream until stiff. Fold the whipped cream into the cold custard (if the custard is warm or hot, the cream will melt, making the cream too thin!).
- Spread the custard cream evenly over the cake.
- Spoon the strawberries on it, dust the cake with icing sugar and cut into 8-10 slices.
