Custard Cake

It was my hubby's birthday on sunday so wanted to make something really special for him ...so I decided to do a custard cake ...which I did adapt from Nigella lawson's recipe but used my own measurements but just loved the idea of using custard powder as it gives such a nice flavour to the cake that I loved having it,it was very spongy and yum .

...ok now for the recipe ...:)

Ingredients

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

Method

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