Rosie’s Moist Custard Cake

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Check out this recipe for Rosie’s Moist Custard Cake! Rosie is a very naughty girl.She loves the word ‘Moist’, and the word ‘Gash’. She is ‘THAT’ type of person – my bloody favourite type of person! And she makes amazing…

Check out this recipe for Rosie’s Moist Custard Cake!

Rosie is a very naughty girl.She loves the word ‘Moist’, and the word ‘Gash’. She is ‘THAT’ type of person – my bloody favourite type of person! And she makes amazing cakes! This is her delicious recipe for her Moist Custard Cake.

A one-bowl recipe that makes a delicious yellow-cake that freezes well and tastes just lovely. Good enough to make for a birthday, and perfect when iced with a little lemon icing.

Rosie's Moist Custard Cake

serves
4
time needed
prep cook
ingredients
7
difficulty
Easy
rating (click to rate)
3.8 based on 269 ratings, click to rate

Ingredients

  • 2 cups Self Raising Flour
  • 200 grams Butter (room Temperature)
  • 1 tbsp Vanilla Extract
  • 1 cup Caster Sugar
  • 4 Egg
  • 3/4 cups Custard Powder
  • 1 cup Milk


Method

  1. Preheat the oven to a low 160 degrees.
  2. Grease a 23cm circular cake tin well, and line base and sides with baking paper.
  3. Place all the ingredients in a mixing bowl and mix until just combined.
  4. Bake for 55 minutes or until a skewer comes out clean.
  5. Turn out onto a rack and allow to cool.

Notes

Recipe Hints and Tips:

  • This recipe is perfect for freezing.  Allow the cake to cool totally, then double wrap the cake in plastic wrap and freeze for up to two months.

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