Vanilla Custard 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.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

VANILLA MAGIC CUSTARD CAKE

Steps:

• Preheat the oven to 325°F
• Lightly grease 8×8 inch baking dish, set aside
• Whip the egg whites until stiff peaks form, set aside.
• Beat the egg yolks and powdered sugar until pale yellow.
• Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
• Mix in the flour until evenly incorporated.
• Slowly beat in the milk and vanilla extract until well combined.
• Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
• Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
• Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

VANILLA CUSTARD CAKE

Steps:

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

VANILLA CUSTARD WITH RASPBERRY MASH

Steps:

• In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
• Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Pour into individual dessert dishes and chill. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Cover with plastic wrap if you are keeping it longer than that.)
• Raspberry Mash: Place 1/4 of a pint of raspberries in a bowl with the sugar and mash it with the back of a fork. Toss in the remaining 1/4-pint of raspberries and gently toss to coat.
• Whip the cream with the sugar and serve on the custard and mash.

VANILLA CUSTARD SAUCE

Steps:

• Place half and half in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat, cover, and let steep 30 minutes.
• Whisk yolks and sugar in medium bowl until thick. Whisk half and half with vanilla bean into yolk mixture 1 TBLS at a time until the eggs warm up to prevent cooking. Return mixture to same saucepan. Stir custard over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, about 2 hours. Then cover and chill until you use it, can be made 1 day ahead. Cover; chill. Remove vanilla bean before using - you can rinse dry it and add it to a jar of sugar for vanilla sugar.
• Note - some people like warm custard sauce over cake - just cool to your prefered temp and frig any leftovers.

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).

VANILLA CUSTARD

Steps:

• Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
• Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.

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.

UPSIDEDOWN CUSTARD CAKE

Steps:

• Preheat oven to 180c/350f/ gas mark 4
• Whisk together custard powder and milk along with sugar and vanilla essence then heat on medium heat until thickened to desired consistency, when this has been done set aside to cool stirring occasionally to prevent skin forming.
• Cream icing sugar and butter together on highest setting until light and fluffy; add egg in two stages beating well after each addition. Now mix in vanilla (or almond) essence.
• Mix in flour with a wooden spoon ensuring it is mixed thoroughly
• Pour half of the custard into the bottom of the tin.
• With a small spoon, spoon the cake mix into the custard. Make sure you spoon in a ring round the edge so the mix doesn't push the custard to the top.
• When you've built up a few inches gradually close in over the top.
• When all the cake mix is used up, pour the remaining custard over the top and place in the middle of the preheated oven.
• Bake for 30-35 minutes until well risen or until a knife comes out clean,
• Serve immediately (with jam if using)