Layered custard cake recipe

Ingredients

For the Sponge Cake:

• 4 large eggs (room temperature)
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) whole milk (room temperature)
• 1/2 cup (120ml) vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt

For the Custard Cream:

• 3 cups (720ml) whole milk
• 3 large egg yolks
• 3/4 cup (150g) granulated sugar
• 1/3 cup (40g) cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For Assembly and Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tbsp powdered sugar
• Fresh fruit (berries, mango slices, or kiwi) or chocolate shavings (optional)

Instructions

1. Prepare the Sponge Cake:

1. Preheat the oven to 350°F (175°C). Line two 9-inch (23 cm) round cake pans with parchment paper and lightly grease.
2. In a large mixing bowl, whisk eggs and sugar using an electric mixer until pale and fluffy (5–7 minutes).
3. Gradually mix in milk, oil, and vanilla extract on low speed.
4. Sift together flour, baking powder, and salt. Gently fold into the wet ingredients until fully incorporated.
5. Divide batter evenly between the pans. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Custard Cream:

1. Heat milk in a medium saucepan over medium heat until warm but not boiling.
2. In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
3. Gradually pour the warm milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
4. Cook over medium heat, whisking constantly, until thickened (about 5 minutes).
5. Remove from heat, stir in vanilla extract and butter until smooth. Cover with plastic wrap, pressing it directly onto the surface, and let cool completely.

3. Whip the Cream:

1. In a cold mixing bowl, beat heavy cream and powdered sugar until stiff peaks form. Keep chilled.

4. Assemble the Cake:

1. Slice each sponge cake horizontally to create 4 thin layers.
2. Place one cake layer on a serving plate. Spread a layer of custard cream over it. Repeat with remaining layers, ending with a cake layer on top.
3. Cover the entire cake with whipped cream, smoothing it out with a spatula.

5. Decorate and Serve:

• Garnish with fresh fruit or chocolate shavings if desired. Chill for at least 2 hours before slicing for clean layers.