VANILLA CHIFFON AND CUSTARD CAKE | SA Garden and Home

This decadent cake with a custard filling recipe, from Boerekos with a Twist by Annelien Pienaar (Human & Rousseau) is perfect for serving with tea.

(Makes 2 X 24cm ring cakes or 24 cupcakes)

INGREDIENTS

4 extra-large eggs, separated

300g (1½ cups) sugar

280g (2 cups) cake flour

15ml (1T) baking powder

2,5ml (½t) salt

125ml (½ cup) oil

250ml (1 cup) scalded milk, cooled

5ml (1t) cream of tartar

5ml (1t) vanilla essence

FOR THE CUSTARD FILLING

l litre (4 cups) milk

75ml (5T) custard powder

75ml (5T) cornflour

pinch salt

230g (1 cup) soft butter

420g (2 cup) castor sugar

5ml (1t) vanilla essence

40g (½ cup) toasted coconut shavings

TRY THIS: SALTED CARAMEL SOUFFLÉS

METHOD

1. Preheat the oven to 180ºC and grease two round 24 cm cake pans.

2. Whisk the egg yolks and sugar together until light and creamy. Sift the cake flour, baking powder and salt together.

3. Mix the oil with the milk and fold it, together with the flour mixture, into the egg mixture.

4. Whisk the egg whites and cream of tartar to stiff peak stage and fold into the batter. Fold in the vanilla essence.

5. Spoon the batter into the prepared pans and bake as follows: Large cakes: 25–30 minutes. Cupcakes: 20–25 minutes.

6. Cool the cakes slightly before turning out onto wire racks. Cool completely before filling and decorating with the custard filling.

7. To make the custard filling: Heat 900ml of the milk and dissolve the custard powder and cornflour in the remaining 100ml. Add the salt.

8. Quickly stir the custard mixture into the hot milk and then whisk with a balloon whisk. Stir continuously and boil the mixture until it thickens. Remove from the heat and cool to room temperature. Refrigerate for at least 1 hour, preferably overnight. Spread the mixture in a shallow dish to chill it quicker. Keep covered.

9. Beat the butter and sugar together until light and fluffy.

10. Whisk the vanilla essence into the butter mixture and then add the cold custard.

11. Divide each cake in two to make four layers. Spread or pipe the custard between the layers and on top. Decorate with the toasted coconut shavings.

You’ll also love: CARROT CAKE WITH CHOCOLATE CHUNKS AND COCOA CREAM CHEESE ICING

Related Posts

Send this to a friend