Description
This Custard Cake Recipe combines a light and fluffy sponge cake base with a rich, creamy custard layer, creating a perfectly balanced dessert that’s both comforting and elegant. Ideal for a chilled treat, it’s simple to prepare and offers a delightful texture contrast, making it a beloved Filipino-inspired dessert perfect for any occasion.
Ingredients
Scale
For the sponge cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 tablespoons unsalted butter (melted)
For the custard layer:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For garnish (optional):
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and line an 8×8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- Make the sponge cake batter: In a large bowl, beat the eggs and granulated sugar on high speed using an electric mixer for 5–7 minutes until the mixture is pale, fluffy, and tripled in volume. Add in the vanilla extract and mix briefly to combine.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Sift the flour mixture over the egg mixture and gently fold it in using a spatula, taking care not to deflate the batter.
- Add milk and butter: Warm the whole milk and melted unsalted butter together, then slowly fold this mixture into the batter until fully incorporated and smooth.
- Bake the sponge cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 20–25 minutes until the top is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare the custard: While the cake cools, whisk together granulated sugar, cornstarch, and egg yolks in a saucepan. Gradually add the whole milk while whisking continuously to create a smooth mixture.
- Cook the custard: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and just begins to bubble, about 5–7 minutes. Remove from heat and stir in vanilla extract and unsalted butter until the custard is smooth and glossy.
- Assemble the cake: Pour the warm custard evenly over the cooled sponge cake. Spread gently to cover the entire surface.
- Chill and serve: Refrigerate the assembled cake for at least 3 hours or until the custard layer is fully set. Just before serving, dust the top with powdered sugar if desired and optionally garnish with fresh berries or toasted coconut.
Notes
- For added flavor and texture, top the custard layer with fresh berries, toasted coconut, or a sprinkle of cinnamon.
- This cake is best served chilled and can be made a day in advance, allowing the flavors to meld beautifully.
- Use room temperature eggs to help achieve a light and airy sponge cake.
- Be gentle when folding in the dry ingredients to maintain the batter’s fluffiness.
- If you prefer a less sweet dessert, reduce the sugar in the custard by a tablespoon.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: Filipino-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 20g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
