Custard Tea Cake

A community recipe by Jocelyn

Not tested or verified by Nigella.com

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Introduction

Cake with a custard layer

Ingredients

Serves: 0

For the Tea Cake

4 ounces butter
⅓ cup superfine sugar
1 medium egg
¾ cup self-rising flour
¼ cup custard powder

For the Custard

1 tablespoon custard powder
1 tablespoon superfine sugar
165 milk
1 teaspoon butter
2 teaspoons vanilla essence

Method

Custard Tea Cake is a community recipe submitted by Jocelyn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Grease and line a deep 17cm round cake pan. Preheat oven to 180 degrees C.

Make the custard first so it has time to cool. Blend the custard powder and sugar with the milk in a saucepan. Stir constantly over heat until the mixture boils and thickens, then stir in the butter and vanilla. Let it cool down to room temperature. This is where I get impatient - what I do is just fill the sink with cold water and sit the pan in it. It works for me.

To make the cake, cream the butter and sugar until light and fluffy, then add the egg and beat until combined. Sift the flour and custard powder and stir into the creamed mixture.

Spread half of the cake batter into the prepared pan, then pour in the custard, pushing it out towards the sides, leaving about 2 centimetres or so at the edge.

Spread the remaining cake batter over the top. Don't worry if there is a lot of custard showing through, the batter will spread while cooking.

Bake in the oven for about 35-40 minutes, depending on your oven. Allow the cake to cool in the pan. Once the cake is cold dust it with icing sugar. Try it, it's scrummy!