Ingredients for Sponge And Vanilla Custard Cake
- Vanilla Pudding Mix
- 2 cups (480ml) milk
- Granulated Sugar
- 3 large eggs
- Powdered Sugar
- All Purpose Flour
- 1 teaspoon baking powder
- 1/3 cup (75ml) vegetable oil
- Dried Cranberries
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How to Make Sponge And Vanilla Custard Cake
- Preheat oven to 175°C (350°F).
- In a saucepan, bring 1 cup (240ml) milk and 2 tablespoons (20g) of sugar to a boil.
- In a separate bowl, whisk together 1 cup (240ml) milk and the contents of one 3.9 oz (110g) package of vanilla instant pudding mix.
- Pour the pudding mixture into the boiling milk, stirring constantly until thickened. Remove from heat and set aside to cool.
- In a large bowl, beat 3 large eggs and 1/2 cup (100g) granulated sugar with an electric mixer until light and fluffy (about 5 minutes).
- Gradually add 1/3 cup (75ml) vegetable oil while mixing.
- In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour and 1 teaspoon baking powder.
- Gently fold the dry ingredients into the egg mixture.
- Stir in 1/2 cup (70g) dried cranberries or raisins (optional).
- Pour half of the batter into a greased 10x2 inch round cake pan.
- Spoon the cooled vanilla pudding evenly over the batter.
- Pour the remaining batter over the pudding.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, drizzle with your favorite glaze (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
278g
Fat
18g
Carbs
29g
