When I was given my husband’s family’s old recipes, I came across quite a few recipes that require Custard Powder. Theo’s Sponge (Custard Powder Sponge) is one of them. I never knew about Custard Powder until I first saw my husband’s mother making Custard with it. It seemed Custard Powder used to be an essential item in Australian kitchen. As this cake always cracks, it’s a good idea to bake it in a loaf tin like pound cakes, so that the crack would look good. You might be interested in ‘Soft & Moist Custard Powder Cake’.
18 to 20cm Springform Cake Tin OR Loaf Tin
125g Butter *softened
3/4 cup Caster Sugar
1 pinch Salt
1 teaspoon Vanilla Extract
2 large Eggs *room temperature
150ml Milk *slightly warmed
1/2 cup Custard Powder
1 cup Self-Raising Flour
- Preheat oven to 170°C. Line the base and sides of a springform cake tin with baking paper. Today I used 18cm tin. *Note: To help the cake to raise evenly, you can butter the baking paper on the sides.
- *Tip: This cake always cracks. It’s a good idea to bake it in a loaf tin like pound cakes, so that the crack would look good.
- Beat the softened Butter in a mixing bowl with a whisk until smooth. Add Sugar, Salt and Vanilla Extract, and beat until creamy. Add Eggs, one at a time, beating well after each addition.
- Sift in Custard Powder and Self-Raising Flour, add slightly warmed Milk, and mix well.
- Pour the mixture into the prepared tin, smooth the surface, and bake for 40 to 45 minutes or until cooked through. *Note: If any ingredients were cold, it would take longer.
- Turn onto a wire rack and cool. You may wish to coat the cake with a frosting or icing. I dusted with Icing Sugar and served with Sour Cream.