You know, I believe, being the cake fanatic that I am, that when you want cake – it shouldn’t necessarily involve a dolled up glam cake. It can be un-iced and simple with tremendous flavor. It should be fun to make (because, lets face it cleaning up can harsh your buzz) and fun to eat. Of course, in times of trouble one must always turn to Nigella Lawson. Her answer (or too much time spent thumbing through her books) was this custard cake.
In terms of flavor, this cake is a winner. I *love* custard with anything and this cake has custard powder baked right in. I got this recipe from Nigella Lawson’s How To Be A Domestic Goddess and I’ll admit it actually is part of birthday cake recipe coupled with custard Buttercream icing and chocolate drizzle but I detest the traditional buttercream and besides, I wanted something plain, un-iced and in its raw beauty. I did make some custard to go along with this and while I can handle the excessiveness – you are free to go either way. On second thought, this would taste sublime with caramel, ice-cream or all of the above.
The process is really easy too – measure everything, put it in a bowl of a blender, press, press and you’re done. While its in the oven, it might rise a bit but that’s normal. Custard powder contains cornflour to prevent clumping and the excessive cornflour causes the rise. But bake away – once you taste it, you’ll forget everything.
Custard Sponge Cake with Cream Cheese Glaze
Yields: One 9×3 square cake
Source: Nigella Lawson’s How To Be A Domestic Goddess
For the Custard Sponge:
200g plain flour
200g caster sugar
225g butter, softened
3 tbs Brown & Polson Custard Powder (or any custard powder actually)
2 tsp baking powder
1/2 tsp baking soda
4 eggs, at room temperature
2 – 3 tbs milk
1. Pre-heat the oven to 180 C. Grease and line a square cake tin and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add all the ingredients except the milk. Combine on medium speed till the mixture coagulates. Add the milk to thin the batter and add to prepared tin.
3. Bake for 20 minutes or until cake tests done. If the cake has risen too much, fret not. Its because of the excess cornflour in the custard powder.
For Cream Cheese glaze & garnish:
2 oz. Cream Cheese (its absolutely crucial for the cream cheese to be at room temperature!)
4 – 6 tbs milk
3/4 cup icing sugar
1. In a large bowl, combine all the ingredients together using a sturdy whisk. If you like the glaze a little runny, add more milk but tablespoon by tablespoon. Finally, using the tines of a fork, flick the glaze on the cooled cake, Jackson Pollock style 😉