Custard Powder Sponge No Fail Sponge Cake Food

VANILLA CUSTARD SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
• Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
• Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
• Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
• Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
• VANILLA CUSTARD FILLING:.
• Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

SPONGE CAKE

Steps:

• Line the bottom of a 10" cake pan with parchment paper.
• Prepare a wok for steaming by putting a bit of water and a rack in the inside, and bring to a boil.
• Place the flour in a medium bowl.
• Sift the baking powder and salt into the fluor and set aside.
• In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes).
• Stir in the almond extract.
• Gradually add the flour mix to the egg mixture, stirring.
• Add the coconut milk.
• Stir until you have a smooth batter that is thoroughly mixed, but do not beat.
• Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan).
• Add additional water to wok if water has reduced, and allow it to boil, and then reduce heat a bit.
• Place cake pan on the rack or however you have rigged it, and cover.
• Steam for 30 minutes or until a toothpick comes out clean.
• Cool and remove from the pan, turning the cake over.
• Cut the cake into squares or diamond shapes.