Sponge And Vanilla Custard Cake Food

SPONGE AND VANILLA CUSTARD CAKE

Steps:

• Preheat oven to 350°F.
• Bring 1 cup milk and 2 Tbsp.of sugar to a boil.
• 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.
• In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes.
• Slowly add oil.
• Mix in flour and baking powder. Add cranberries or raisins.
• Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom.
• Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over.
• When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).

EASY CUSTARD CAKE

Steps:

• Preheat oven to 325 F degrees. Grease and Line 8 inch x 8 inch baking dish with parchment.
• Separate eggs and add the egg whites to a mixer and beat egg whites stiff. Place egg whites in a bowl and set aside.
• Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two minutes Add the flour and mix it in until fully incorporated.
• Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded inches Pour batter into baking dish and bake for approx 60 minutes or until the top is lightly golden. Cool and dust heavily with powdered sugar.

VANILLA CUSTARD CAKE

Steps:

• Make the pastry cream 2 - 24 hours ahead of time, make double of this recipe. *See Notes*

STEAMED VANILLA SPONGE WITH BUTTERSCOTCH SAUCE & CUSTARD

Steps:

• Butter a 1.5-litre pudding basin. To make the sponge, cream the butter and sugar in a mixing bowl until pale and fluffy. Add the eggs, one at a time, mixing well between each addition, then add the vanilla extract.
• Sift the flour and baking powder into the bowl and fold into the sponge mixture, ensuring there are no lumps of flour remaining. Finally, stir the milk into the mixture.
• Fill the basin with the sponge mixture and cover with a double layer of buttered foil and baking parchment, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the basin. Steam for 2 hrs until an inserted skewer comes out clean.
• To make the custard, bring the milk to the boil. In a bowl, beat together the yolks, sugar, cornflour and vanilla extract. Pour the scalded milk over the egg mix and beat well. Return to the pan and place over a low heat, stirring for a few mins until the mix begins to thicken. Take off the heat and leave to cool.
• For the butterscotch sauce, dissolve the sugar with 2 tbsp water over a low heat. Bring to the boil; do not stir. When the sugar has turned into a dark, golden caramel, whisk in the butter. Remove from the heat and stir the cream through.
• When the sponge is cooked, turn out onto a plate, drizzle with the butterscotch sauce and serve with the custard.

TIRAMISU WITH THREE LAYERED SPONGECAKE (VANILLA CUSTARD W/CAKE)

Steps:

• Preheat oven to 375°F.
• Lightly butter 8 or 9 inch springform pan.
• Line bottom pan with wax paper(lightly buttered and floured) cut to fit.
• In a bowl, beat the egg whites with the salt until they form soft peaks, and gradually beat in the sugar.
• Beat until whites are just stiff, no longer.
• In another bowl, whisk the egg yolks and vanilla until blended.
• Fold in about 1/4 of the beaten whites.
• Pour the egg yolk mixture into the beaten whites.
• Sprinkle the sifted flour and cornstarch through a strainer over the egg whites.
• Fold together thoroughly, without over mixing.
• Spread the batter in the prepared pan, tilting gently so the batter spreads to the edges.
• Bake until the edges are set and the cake is golden, about 25-30 minutes.
• Cool the cake in the pan for a few minutes and invert the cake onto a wire rack, peeling carefully the paper.
• Let cool completely on rack.
• Wash your pan since you will be using it again.
• Custard:.
• In a saucepan over medium heat, scald all but two tablespoons of the milk with the sugar, stirring until sugar dissolves.
• In a bowl, beat the egg yolks with the reserved cold milk and the flour.
• Gradually pour about 1/2 of the hot milk into the yolk mixture and whisk constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a boil.
• Boil (keep stirring) for 2 minutes.
• Remove from heat and strain the custard (if necessary) into a clean bowl.
• Whisk in the butter, rum or cognac, and vanilla.
• Cover with wax paper or plastic wrap pressed directly on the surface to prevent a "skin" from forming.
• Refrigerate until cold, at least 2 hours.
• In a bowl, lighten the mascarpone by folding it over itself a few times with a rubber spatula and mashing gently, if necessary.
• Cover and chill until you are ready to assemble the cake.
• Assembling the cake:.
• With a serrated knife, cut the cake horizontally into 3 equal layers.
• Place the bottom layer in the springform pan.
• Drizzle and brush it with part of the espresso, soaking it generously.
• Gently top the cake with 1/3 of the custard.
• Repeat with another layer of cake, more espresso, and more custard.
• For the top layer, moisten the cut surface of the cake with espresso and invert it, browned side up in pan.
• Gently spread with the remaining custard, smoothing the surface.
• Sift some of the cocoa in an even layer over the top of the cake.
• Refrigerate for at least one hour so the cake will be well chilled and the layers will set.
• Sprinkle a little more cocoa over the top before serving in wedges.

SCHOOL-DAYS SPRINKLE SPONGE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm cake tin and line with baking parchment. Put the butter and sugar in a large bowl and beat with an electric whisk for a few minutes until pale and fluffy. Add the eggs, flour, milk and vanilla and beat again until you have a smooth batter.
• Scrape the batter into the prepared tin, spread right to the corners and smooth the surface. Bake for 40-45 mins or until a skewer inserted into the centre comes out clean, checking at 5 min intervals if it isn't ready after 45 mins. Leave the sponge to cool on a wire rack.
• Mix the icing sugar with enough water to make a thick icing. Spread the icing over the cooled cake, then top with lots of sprinkles - the surface should be almost completely covered. Leave for at least 1 hr to set. Cut into squares and serve with hot custard, if you like.

CHERRY, CUSTARD & ALMOND SPONGE CAKE

Steps:

• Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
• Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
• Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
• Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.

VANILLA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking dish. Line bottom with parchment paper; butter parchment. Dust with flour, and tap out excess; set aside. Sift together flour and cornstarch into a small bowl; set aside.
• Put yolks, vanilla, and 1/2 cup sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 3 minutes. Transfer to a large bowl.
• Put egg whites and salt into the clean bowl of an electric mixer fitted with the clean whisk attachment. Beat on medium speed until soft peaks form, about 3 minutes. With mixer running, add remaining 1/4 cup sugar in a slow, steady stream. Continue beating until stiff, glossy peaks form, 2 to 3 minutes.
• Using a rubber spatula, fold egg white mixture into the yolk mixture. Fold in reserved flour mixture in 3 batches. Transfer batter to prepared pan; smooth top with an offset spatula.
• Bake until a cake tester inserted into center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack. Turn out cake onto rack. Cake can be wrapped well in plastic and stored at room temperature up to 2 days.

BOSTON CREAM SPONGE CAKES

Steps:

• In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 tablespoons at a time. , Gently spoon into two 4-in. springform pans coated with cooking spray (pans will be full). Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For custard, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat in custard., To assemble, cut each cake horizontally in half. Place bottom layers on two serving plates; spread with filling. Replace cake tops. In a small bowl, beat the frosting ingredients. Spread over top of cakes. Refrigerate until serving.

STRAWBERRY CUSTARD CAKE

Steps:

• Carefully cut the spongecake into three horizontal layers.
• Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy.
• Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.
• Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.
• Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better!
• Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.