A creamy dreamy delight of vanilla cake custard to satisfy your sweet tooth. This recipe yields a moist fluffy cake paired with a rich velvety custard.
Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk, at room temperature
For the custard:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
- Prepare the cake: Whisk together flour, baking powder, and salt. In a separate bowl, cream sugar and butter until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract. Alternate adding flour mixture and milk, beginning and ending with flour mixture.
- Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Prepare the custard: In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and milk simmers. In a small bowl, whisk together egg yolks and vanilla extract. Gradually pour warm milk mixture into egg yolks, whisking constantly.
- Pour custard over the warm cake and refrigerate for at least 2 hours or overnight.
- Enjoy the vanilla cake custard warm or cold, as you like.
Nutrition Chart (per serving):
- Calories: 320
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 0g
- Sugar: 25g
- Protein: 5g
- Sodium: 200mg
- Cholesterol: 80mg
Tips and Variations:
- Use high-quality vanilla extract for the best flavor.
- Substitute almond milk or soy milk for a non-dairy version.
- Add a layer of fresh fruit, such as strawberries or blueberries, for added flavor and nutrition.
- Experiment with different flavor combinations, like lemon or chocolate, for a unique twist.