Wednesday, July 23, 2014


I was delighted to connect with Sushma Mallya, who has a wonderful blog called Authentic Food Delights. 

We exchanged notes and she kindly agreed to contribute a Guest Post. So here we are, with her recipe for Custard Cake which I am sure all my readers and viewers would relish.

Thank you, Sushma.

 For 1 sponge cake

1 cup plain flour

3/4 cup softened butter

2 eggs

1 tsp baking powder

4 tbsp vanilla custard powder

1/2 cup icing sugar

1/4 tsp baking soda

1 tbsp vanilla essence

4 tbsp Milk

For the custard cream

5 tbsp butter

4 tbsp vanilla custard powder

5 tbsp icing sugar

2 tsp milk

1/2 tsp vanilla essence

For the chocolate topping

3 tbsp nutella spread

3 tbsp milk

1/2 cup colourful sprinklers


For the sponge cake
  • Separate egg yolks and egg whites and keep aside
  • Sieve plain flour, baking powder, baking soda, custard powder together and keep it aside
  • In a bowl add egg whites and sugar and beat it with the help of an electric beater till creamy and peaks appear
  • In another bowl add egg yolks and butter and beat well and then add the egg white mix, vanilla essence and then mix it well
  • Fold in the Sieved flour mix gradually and add milk accordingly and beat it till you get the right consistency
  • Put this in a greased round cake tin and bake in a preheated oven at 180 C for 30-35 min and then allow this to cool
For the 2nd sponge cake
  • Using the same ingredients and method mentioned under sponge cake do another cake and then keep aside
For the custard cream
  • Add all the ingredients mentioned under custard cream in a bowl and beat it well till creamy
For the chocolate topping
  • In pan add milk then add nutella and bring to a boil till thick and creamy and then keep it aside.
For the custard cake
  • Take a sponge cake and apply this custard cream evenly all over it and then put another sponge on it
  • Apply the chocolate over the cake evenly and sprinkle the colourful sprinklers and then cut and serve when required

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