CUSTARD FILLED CUSTARD CAKE

The local place from where I buy my icing sugar, curry powder, masala and some other sweets gave me a recipe calendar for the new year and in it I stumbled upon this recipe. Custard Powder Cake. I read the recipe and after making some changes I tried it as a treat for my office retreat. The response: the people who were allegedly dieting confessed to eating six pieces. This cake is moist, dense and the filling makes it even more delicious. So here is my take on the CUSTARD FILLED CUSTARD CAKE.

For the cake

¾ cup butter

4 tablespoons sugar

2 eggs

1 ½ cups self raising flour

1 cup milk

1 tbsp custard powder

½ tsp vanilla extract

For the custard filling

1 tbsp sugar

1 ½ tbsps custard powder

1 cup milk.

Directions

Preheat oven to 180C

Grease a 9inch x 4 inch pan and set aside

Make the custard filling first. Place half of the milk in a pan on medium heat, Mix the other half of the milk with the sugar and custard powder. When the milk in the pan starts to boil add the milk and custard powder mixture and stir continuously to avoid lumps. When the custard thickens and coats the back of a spoon turn off heat and set aside.

In a large mixing bowl, cream the butter and sugar together. Beat eggs and vanilla extract together in a bowl and add a little at a time to the cream mixture.

Fold through the sifted flour and custard powder alternating with milk.

Pour half of the mixture into the greased Pyrex dish and spoon the custard on top and then add the rest of the cake batter on top making sure to cover the custard completely.

Bake in 180 degrees for about 40 minutes.

Cool completely and then sprinkle icing sugar on top for decoration.