Rosie’s Moist Custard Cake
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 Custard Cake.
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.
serves
4time needed
prep cookingredients
7difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 448g serve |
Qty per 100g |
|
| Energy | 4413kJ | 985kJ |
| Protein | 40g | 9g |
| Fat,total | 65g | 15g |
| -saturated | 34g | 8g |
| Carbohydrate | 75g | 17g |
| -sugars | 13.4g | 3g |
| Dietary Fibre | 1.94g | 0.43g |
| Sodium | 1439mg | 321mg |
Ingredients
- 2 cups Self Raising Flour
- 200 grams Butter (room Temperature)
- 1 tbsp Vanilla Extract
- 1 cup Caster Sugar
- 4 Egg
- 3/4 cups Custard Powder
- 1 cup Milk
Method
- 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.
