Custard Layer Cake

Custard Layer Cake
Serves 1
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Classic sponge cake
  1. 4 large eggs
  2. 300 ml (250 g) castor sugar
  3. 500 ml (2 cups) flour
  4. 15 ml (3 T) baking powder
  5. 250 ml (1 cup) full cream milk
  6. 100 g butter
  7. 5 ml (1 t) vanilla essence
Custard filling
  1. 6 egg yolks
  2. 180 g (¾ cup) castor sugar
  3. 70 ml corn flour
  4. 500 ml (2 cups) milk
  5. 5 ml vanilla essence
  1. Preheat oven to 180ºC.
  2. Beat eggs and castor sugar together until thick and creamy.
  3. Sift the flour and baking powder together and fold into egg and sugar mixture.
  4. Heat milk and butter, but do not boil.
  5. Add vanilla essence and stir into batter.
  6. Spoon into 2 x 20 cm greased cake pans.
  7. Bake for 25-30 minutes and remove from oven.
  8. Whilst the cake layers are still hot, use a cotton thread and “cut” horizontally in halve.
  9. Place on a wire rack to cool.
In the meantime, make the custard filling
  1. Beat the egg yolks and castor sugar together until light and foamy.
  2. Sift the corn flour and fold into the egg mixture.
  3. Heat the milk until just below boiling and add, in a thin stream, to the egg mixture whilst beating constantly.
  4. Heat over medium heat until the mixture thickens.
  5. Stir constantly.
  6. Remove from heat and beat in the vanilla essence.
  7. Leave to cool.
To assemble the cake
  1. Divide custard into 4 portions and use as filling and topping for each cake layer.
  2. Sprinkle with ground caramel, if desired.
  1. The cake should be kept in the fridge if not eaten on the day that it was baked.
Heidel Eggs - Mpumalanga's leading egg producer
By |2014-08-09T20:50:24+02:00August 9th, 2014|Special Sweet Treats|0 Comments


Serves 4
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
  1. 500 g pasta of your choice
  2. 4 bacon rashers, chopped
  3. 8 large eggs
  4. 125 ml (½ cup) cream
  5. 125 ml (½ cup) parmesan cheese, finely grated
  6. Salt and freshly ground pepper
  1. Cook the pasta according to the instructions on the packet.
  2. In the meantime, fry the chopped bacon in heated oil until crisp. Remove with a slotted spoon and set aside.
  3. Beat the eggs and cream together.
  4. Set aside.
  5. When the pasta is cooked, drain and place back into the cooking pot.
  6. Mix in the cooked bacon pieces and then stir in the egg mixture.
  7. Mix well so that all the pasta is covered with the mixture. (The warm pasta will “cook” the egg mixture).
  8. Sprinkle with grated parmesan cheese and fresh grated black pepper.
  9. Spoon into individual serving bowls and serve immediately.
  1. Use mature cheddar cheese instead of Parmesan
Heidel Eggs - Mpumalanga's leading egg producer
By |2014-08-09T20:36:20+02:00August 9th, 2014|Family Meals|0 Comments