One Bowl Custard Powder Butter Cake

I grew up on this delicious cake. It’s the only plain/butter cake I’ve ever known but what sets this cake apart is the addition of custard powder which gives the cake a lovely soft crumb and delicious vanilla custardy flavour. It’s super moorish straight out of the oven, warm, perhaps with a dollop of cream and cup of tea or espresso coffee. It can be glammed up - cut into squares, sitting in a pool of warm custard, dusted with icing sugar or drizzled with golden syrup and topped with fresh strawberries. Or cut the round cake in half and fill with jam and cream. Or pour into little patty pans, cut out the centre, fill with whipped cream, add the top back over the cream (which you’ve cut in half) and create pretty butterfly cupcakes. The best addition to your next afternoon tea party.

Ingredients - Cake

125 grams butter, softened
2 tablespoons oil (mild olive oil or vegetable oil)
1 cup caster sugar
1/2 cup milk
2 eggs
1 1/2 cup Self Raising Flour
2 tablespoons custard powder

Ingredients - Buttercream Icing/Frosting

100 grams butter, softened
2 cups icing mixture
1 teaspoon salt
2-3 tablespoons milk or water
1 teaspoon strawberry essence
1/2 teaspoon red food colouring (use more if you’d like a richer pink/red colour)

Method

Preheat the oven to 180ºC.
Line a square 20cm x 20cm baking tin or 20cm round baking tin with baking paper or butter the tin and dust with flour or 12 cup muffin tin.
Dump all the ingredients into the bowl and use your hand mixer or stand mixer to mix for 4 minutes. No less!
Pour the cake batter into the prepared cake tin or muffin pan and cook for about 30 - 40 minutes or 20 minutes for patty cakes.
Remove from the oven and allow it to cool for about 10 minutes, then dig in and enjoy.

Serve

Top with icing (passionfruit, light pink strawberry) or serve in a pool of custard.

Page updated

Google Sites

Report abuse