Ingredients for Bee Sting Cake Sponge Cake With A Homemade Custard Filling
- 200g all-purpose flour
- 2 tsp baking powder
- 50g softened butter (for custard)
- 200g granulated sugar (plus 50g for topping)
- Vanilla Extract
- 4 large eggs
- 500ml milk (for custard)
- 50g sliced almonds
- 100ml heavy cream (for custard)
- 4 large egg yolks (for custard)
- 2 tbsp cornstarch (for custard)
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How to Make Bee Sting Cake Sponge Cake With A Homemade Custard Filling
- **Cake:**
- Preheat oven to 180°C (350°F). Grease and flour a 22cm loose-bottomed cake tin.
- In a large bowl, sift together 200g all-purpose flour and 2 tsp baking powder.
- Cream together 175g softened butter and 200g granulated sugar until light and fluffy.
- Beat in 1 tsp vanilla extract.
- Add 4 large eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients and 100ml milk alternately to the wet ingredients, beginning and ending with the dry ingredients, mixing until just combined.
- Pour batter into the prepared cake tin and spread evenly.
- **Almond Topping:**
- In a saucepan, combine 50g sliced almonds, 50g granulated sugar, and 2 tbsp water. Cook over medium heat, stirring constantly, until the sugar dissolves and the almonds are lightly toasted.
- Carefully pour the almond topping over the cake batter and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the tin before removing.
- **Custard Filling:**
- While the cake is baking, prepare the custard filling.
- In a saucepan, heat 500ml milk and 100ml heavy cream until just simmering. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks and 100g granulated sugar until pale and creamy.
- Whisk in 2 tbsp cornstarch and 1 tsp vanilla extract.
- Slowly temper the hot milk mixture into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
- Remove from heat and stir in 50g softened butter.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely cool.
- **Assembly:**
- Once the cake is completely cool, carefully slice it horizontally into three layers.
- Spread a generous layer of the cooled custard filling between each layer and on top of the cake.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
6g
Fat
143g
Carbs
14g
