Vanilla Custard Cake

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10 Ingredients

Number of servings

icing

125grams block cream cheese, softened
2tablespoons icing sugar
1 orange, 2 tsp zested (save 1 tsp to serve)

1 cup self-raising flour
125grams unsalted butter, softened
1teaspoons vanilla extract
1 cup caster sugar
2 free range eggs
1/3 cup custard powder
1/2 cup milk

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Narelle from QLD is a big fan of this scrumptious and easy vanilla cake recipe. The not-so-secret ingredient is custard powder - making it extra moist.

Tip:

Make sure the cake has completely cooled before topping it with the icing.

Method

Step 1 of 4

Preheat oven to 160°C/140°C fan-forced. Grease a 10 x 21cm (6cm deep) loaf pan and line base and sides with baking paper.

Step 2 of 4

Place flour, butter, vanilla, sugar, eggs, custard powder and milk in a large bowl. Using an electric beater, beat until well combined.

Step 3 of 4

Pour batter into pan. Bake for 1 hour, loosely covering with foil after 40 minutes, or until a skewer inserted into centre comes out clean. Stand cake in pan for 5 minutes. Transfer to a wire rack to cool completely.

Step 4 of 4

To make icing, place cream cheese, icing sugar and zest in a bowl. Using an electric beater, beat until smooth. Spread icing on top of cake, then use a spoon to smooth the surface. Serve cake sprinkled with extra zest.