Name: Condensed Milk Custard Cake recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: australian, british
Ingredients: 1 3/4 cups self-raising flour; 395g can condensed milk; 4 eggs; 125g butter, melted; Icing sugar, to dust; 1/3 cup custard powder; 1/4 cup caster sugar; 1 1/3 cups milk

by alicea67 Last updated on 06/01/2023

Enjoy this moist condensed milk sponge cake with a thick and creamy custard with your afternoon cup of tea! - alicea67

Ingredients

1 3/4 cups self-raising flour
395g can condensed milk
4 eggs
125g butter, melted
Icing sugar, to dust

Custard

1/3 cup custard powder
1/4 cup caster sugar
1 1/3 cups milk

Method

Step 1

To make the custard, place the custard powder and sugar in a small saucepan. Add a splash of milk and stir until a smooth paste forms. Whisk in the remaining milk. Place over medium heat and cook, stirring, for 5 minutes or until the custard boils and thickens. Remove from heat.
Step 2

Transfer custard to a heatproof bowl. Place plastic wrap directly on the surface of the custard to prevent a skin forming. Set aside to cool. Place in the fridge until required.
Step 3

Preheat oven to 180C. Line the base and side of a round 20cm cake pan.
Step 4

Place the flour in a large bowl. Make a well in the centre. Add the condensed milk, eggs and melted butter. Use a whisk to mix until combined.
Step 5

Pour the batter into the prepared pan. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside for 5 minutes before turning out onto a wire rack to cool completely.
Step 6

Use a serated knife to slice the cake in half horizontally. Spread the custard over the cut side of the cake. Top with remaining cake half to sandwich the custard. Dust with icing sugar to serve.