Sponge And Vanilla Custard Cake – a delicious recipe with vanilla pudding, milk, sugar, eggs, powdered sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
3
In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side.
4
In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
5
Slowly add oil.
6
Mix in flour and baking powder. Add cranberries or raisins.
7
Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
8
Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
9
When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).
569
kcal
Calories
24
g
Fat
62
g
Carbs
13
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 9 ingredients. The key ingredients include: 1 (3 1/2 ounce) package vanilla pudding mix, 2 cups milk, 2 tablespoons granulated sugar, 2 eggs, and more.
Yes, Sponge And Vanilla 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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