Berry Custard Cake is a quick and easy sponge cake. It’s a lovely winter dessert!
Berry Custard Cake is topped with berries and custard. It’s such a perfect warm somethin’ somethin’?to devour on those cold winter nights.
Berry Custard Cake
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
1
hourCalories
300
kcalTotal time
1
hour10
minutesSoft cake layered with creamy custard and fresh berries — a sweet, fruity, and indulgent treat.
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Ingredients
1 cup Plain Flour
100 gram Butter, melted
1 Egg
0.5 cup Caster Sugar
1.5 tsp Baking Powder
1 tsp Vanilla essence
3 cups Mixed Berries-fresh or frozen
- Custard Topping
2 cups Sour cream
0.5 cup Caster Sugar
1.5 tbsp Custard Powder
2 Egg yolk
1 tsp Vanilla essence
Directions
- Preheat oven to 180C.
- Prepare a large pan (23 cm springform or equivalent) by either greasing and flouring, or using baking paper.
- Sponge Base: Mix together the sifted flour, butter, egg, caster sugar, baking powder and vanilla.
- Pour into the tin.
- Evenly spread the berries over the sponge base.
- Custard Topping: Beat all the ingredients together and pour over the top of the berries.
- Bake for 50-60 minutes.
- Top should look firm when cooked.
- Serve hot or cold.
Notes
- If cake is a little gooey when it comes out of the oven, pop it back into the oven with the top covered in foil and cook on 160C until top of cake springs back.
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