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Jan's never-fail custard cake

Jan's never-fail custard cake

Serving size: Serves 8
Cooking time: Less than 60 minutes
Course: Dessert
Favourite flavours: Cakes/baking

Jan's never-fail custard cake
INGREDIENTS

1 cup (150g) self-raising flour
1/4 cup (35g) custard powder
3/4 cup (165g) caster sugar
2 eggs
125g softened unsalted butter
1 teaspoon vanilla essence
1/4 cup (60ml) milk
300ml thickened cream
1 tablespoon icing sugar
2/3 cup (220g) strawberry jam
METHOD

1. Preheat the oven to 180°C (160°C fan-forced). Grease a deep 20cm round cake pan; line base with baking paper.
2. Place flour, custard powder, sugar, eggs, butter, essence and milk into the small bowl of an electric mixer in the above order. Beat on slow speed until ingredients are combined, then beat on a medium speed for 4 minutes.
3. Spread the mixture into the prepared pan. Bake for about 40 minutes or until cooked when tested. Turn onto a wire rack, topside-up, to cool.
4. Beat cream and icing sugar in a small bowl with an electric mixer until soft peaks form. Split cake in half. Join cake with cream mixture and strawberry jam. Dust the top with extra sifted icing sugar, if desired.

Unfilled cake suitable to freeze. Not suitable to microwave.

Variations
BANANA: Replace custard powder with 1/4 cup (35g) cornflour and add 2 medium ripe bananas, mashed.
CHOCOLATE: Replace custard powder with 1/4 cup (35g) cornflour and add 1/4 cup cocoa powder.
ORANGE: Replace custard powder with 1/4 cup (35g) cornflour and replace milk with orange juice.

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