Berry Custard Cake is a quick and easy sponge cake. It’s a lovely winter dessert!
Berry Custard Cake is topped with berries and custard. It’s such a perfect warm somethin’ somethin’ to devour on those cold winter nights.
Method
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Preheat oven to 180C.
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Prepare a large pan (23 cm springform or equivalent) by either greasing and flouring, or using baking paper.
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Sponge Base: Mix together the sifted flour, butter, egg, caster sugar, baking powder and vanilla.
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Pour into the tin.
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Evenly spread the berries over the sponge base.
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Custard Topping: Beat all the ingredients together and pour over the top of the berries.
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Bake for 50-60 minutes.
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Top should look firm when cooked.
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Serve hot or cold.
Recipe Hints and Tips:
- If cake is a little gooey when it comes out of the oven, pop it back into the oven with the top covered in foil and cook on 160C until top of cake springs back.
