Strawberry Custard Powder Cake | Custard Sponge Cake

A soft, colourful and spongy teatime cake using Strawberry custard powder that’s perfect with a cup of coffee or tea.

 

Strawberry custard powder gives this cake a vibrant pink colour, a rich flavour and taste. 

For quite a long time I was planning to share this simple tea cake recipe. It's easy to whip up and perfect for snacking. 

 It’s the kind of cake that doesn’t necessarily require frosting. I had some leftover chocolate ganache which I used to decorate my pink cake. 

 

Ingredients for Custard Sponge Cake 

All-purpose flour 

Strawberry Custard powder 

Baking powder 

Salt 

Baking Soda 

Eggs 

White sugar 

Melted Butter 

Vanilla extract 

 Milk 

 

Chocolate Ganache 

 Dark Chocolate 

 Heavy cream

 

 

How to make Custard Sponge Cake - Step by step pictures 

 

Line a cake tin with parchment paper and preheat the oven to 180°C.

In a wide bowl add the flour, Strawberry custard powder, baking powder, baking soda and salt.

Mix well and set aside.

Take the eggs and sugar in another bowl.

Beat with an electric hand mixer until foamy for about 3 - 4 minutes.

Mix in the melted butter and vanilla extract.

Gradually add in the dry ingredients and milk.

Gently whisk the ingredients until the mixture is smooth and free of lumps.

Pour onto the prepared baking pan. Tap the pan several times to remove large air bubbles.

Bake the cake at 180°C for 35 - 40 minutes. Bake until a toothpick inserted in the centre comes out clean.

Carefully run a knife around the edges of the pan, invert the cake onto a wire rack to cool completely.

Spread the chocolate ganache.

Add some colourful sprinkles on top.

Slice and serve!

Strawberry Custard Powder Cake | Custard Sponge Cake

Recipe Category: Desserts
Author: Abarna Gopinath
Preparation Time: 20 minutes
Baking time: 35 - 40 minutes

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup Strawberry Custard powder
• 1 tsp Baking powder
• 1/8 tsp Salt
• 1/4 tsp Baking Soda
• 2 Eggs
• 3/4 cup White sugar
• 1/2 cup Melted Butter
• 1 Tsp Vanilla extract
• 1/2 cup Milk
• 1/2 cup Dark Chocolate
• 1/4 cup Heavy cream

Instructions

Line a cake tin with parchment paper and preheat the oven to 180°C.

In a wide bowl add the flour, Strawberry custard powder, baking powder, baking soda and salt.

Mix well and set aside.

Take the eggs and sugar in another bowl.

Beat with an electric hand mixer until foamy for about 3 - 4 minutes.

Mix in the melted butter and vanilla extract.

Gradually add in the dry ingredients and milk.

Gently whisk the ingredients until the mixture is smooth and free of lumps.

Pour onto the prepared baking pan. Tap the pan several times to remove large air bubbles.

Bake the cake at 180°C for 35 - 40 minutes. Bake until a toothpick inserted in the centre comes out clean.

Carefully run a knife around the edges of the pan, invert the cake onto a wire rack to cool completely.

Spread the chocolate ganache.

Add some colourful sprinkles on top.

Slice and serve!

Recipe video here!

Tried the recipe?

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