Strawberry custard cake
150g self raising flour 1 level teaspoon baking powder 150g caster sugar ½ teaspoon vanilla extract 3 medium eggs 150g butter or stork margarine
½ litre low fat milk 40g custard powder 50g caster sugar 1 medium egg 500g strawberries 125 ml double cream Icing sugar
Baking tin: Swiss roll tin approx. 25x20x3 cm, (greased, floured and the base lined with baking paper)
Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
Sieve the flour and baking powder into a large bowl. Add the sugar, vanilla extract, eggs and butter and mix with a wooden spoon quickly to make a thick batter. Spread the batter evenly into the prepared tin.
Bake the cake in the preheated oven for 25-35 minutes until golden brown. Leave the cake to cool on the baking sheet.
While the cake is in the oven, make the custard cream: Heat the milk to a simmer. Mix the custard powder in a bowl with the sugar, egg and 4 tablespoons of warm milk. Pour the mixture into the hot milk, stirring constantly, bring the custard to a simmer and cook for 3-4 minutes on a low heat. Stir regularly. Allow the custard to cool while stirring occasionally to prevent a skin forming on the top.
Meanwhile clean the strawberries and halve them.
Whip the cream until stiff. Fold the whipped cream into the cold custard (if the custard is warm or hot, the cream will melt, making the cream too thin!).
Spread the custard cream evenly over the cake.
Spoon the strawberries on it, dust the cake with icing sugar and cut into 8-10 slices.
Oven Temperature: 180 CBaking time: 25 Min.
I came across this recipe on another page and I want to try it, so I wanted to share it with my sisters.