Name: Pie maker mini custard sponge cakes recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Ingredients: 3 eggs; 1/2 cup caster sugar; 1/2 cup self-raising flour; 2.00 tbsp custard powder; 1/2 tsp bicarb soda; Icing sugar, to dust; 1 cup icing sugar; 1/3 cup butter, softened; 2 tbsp milk

by Greer Worsley Last updated on 12/10/2020

Master the sponge cake in mini form with this easy pie maker recipe. There’s custard powder in the cake and filling for extra lightness and flavour. - Greer Worsley

Ingredients

3 eggs
1/2 cup caster sugar
1/2 cup self-raising flour
1 tbsp custard powder
1/2 tsp bicarb soda
Icing sugar, to dust

For filling

1 cup icing sugar
1 tbsp custard powder
1/3 cup butter, softened
2 tbsp milk

Method

Step 1

Preheat pie maker according to manufacturers instructions.
Step 2

Place eggs and sugar in a stand mixer and whisk for 5 minutes until pale and thick. Sift flour, custard powder and bicarb together and add to egg mixture. Gently fold through with a metal spoon or spatula until fully combined.
Step 3

Grease pie plates with a little butter or oil. Fill each plate up to the rim with batter. Close lid and allow to cook for 5 minutes until cooked through. Carefully remove to a metal rack and repeat with remaining batter.
Step 4

To make filling, sift icing sugar and custard powder into bowl of stand mixer. Add butter and beat until combined. Add 1-2 tablespoons of milk until mixture reaches a spreadable consistency.
Step 5

Use a sharp serrated knife to carefully cut sponge cakes in half. Dollop some of the filling onto the bottom half then replace top half. Dust with a little icing sugar to serve.

Recipe Notes

from Australia’s Best Recipes team

Depending on the size of your pie maker, this recipe may make more or less sponge cakes, and they may require a different cooking time. Check after about 4 minutes - they will be lovely and golden and spring back when lightly touched when they are done.

Recipe and photo by Greer Worsley.