Busy Day Custard Cake – a delicious recipe with Sugar, Flour, Custard Powder, Butter, Milk, Vanilla Essence. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the sugar, self-raising flour (or plain flour with 1 teaspoon baking powder added), and custard powder.
2
Melt the butter in a saucepan; allow to cool slightly, then add it to the dry ingredients, followed by the milk. The aim is to make sure the butter is sufficiently cooled before adding the eggs, so it doesn't cook them on contact! Add the eggs and vanilla essence and beat well for 3 minutes.
3
Place mixture into a greased and floured cake tin and bake in a preheated oven at 190 degrees C/375 degrees F for approximately 45 minutes, until a skewer inserted into the centre comes out clean.
4
Additional icing suggestion:
5
I always ice mine with a butter icing. You can make this by first beating well equal parts butter and icing sugar, 1/2 teaspoon vanilla essence, then adding dribbles of milk as needed to bring it to a smooth consistency. When mixture is smooth, mix in 1/2 cup of shredded (desiccated) coconut. Spread it on the cake as soon as it's cooled, serve it onto pretty plates, and enjoy!
598
kcal
Calories
29
g
Fat
75
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Sugar, 1 cup Self Raising Flour, 3 Tablespoons Custard Powder, 4 ounces, weight Butter, and more.
Yes, Busy Day Custard Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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