Check out this recipe for Rosie’s Moist Custard Cake!
Rosie is a very naughty girl. She loves the word ‘Moist’, and the word ‘Gash’. She is ‘THAT’ type of person – my bloody favourite type of person! And she makes amazing cakes!
This is her delicious recipe for her Moist Cake. In fact, it was so good I named it after her – Rosie’s Moist Custard Cake!
- How to Make Custard from Scratch
- Strawberry Custard Trifle
- Rich Chocolate Custard Ice Cream
- Custard Cream Biscuits
Rosie’s Cake is a one-bowl recipe that makes a delicious yellow-cake that freezes well and tastes just lovely. Good enough to make for a birthday, and perfect when iced with a little lemon icing.
We have other fantastic custard-based recipes (because custard is one of our main food groups!) which include:
Preheat the oven to a low 160 degrees.
Grease a 23cm circular cake tin well, and line base and sides with baking paper.
Place all the ingredients in a mixing bowl and mix until just combined.
Bake for 55 minutes or until a skewer comes out clean.
Turn out onto a rack and allow to cool.
Recipe Hints and Tips:
- This recipe is perfect for freezing. Allow the cake to cool totally, then double wrap the cake in plastic wrap and freeze for up to two months.