Dive into the supernatural, soggy and smooth mix of Vanilla Custard Cake made with National Vanilla Custard. You won’t stop after eating the first bite.

Vanilla Custard Cake

Ready: 60 mints

Serving: 6-8 People

Ingredients

•  All purpose Flour _ 1 cup
• Baking Powder _ 1 and half tsp 
• National Salt _ 1/4 tsp 
• Eggs – Separated 5 
• Granulated Sugar _ 1 cup 
• Entire Milk _ 1/3 cup 
• National Vanilla Custard Powder 2 tbsp 
• Vanilla Extract _ 1 tsp 
• Evaporated Milk _ 12 ounce can 
• Sweetened Condensed Milk _ 14 ounce can 
• Whole Milk _ 1/4 cup

For the Whipped Topping: 

• Heavy Whipping Cream – for Whipping 16 ounces 
• Granulated Sugar or Powdered Sugar _ 3 tbsp 
• Vanilla Extract _ 1 tsp 
• Ground Cinnamon for garnish 
• Vanilla Pods to decorate

Procedure To Bake 

• Preheat broiler to 350 degrees F. Gently splash a pan with nonstick cooking spray. 
• In medium bowl mix 1 cup flour, 1 tsp baking powder, and ¼ tsp National Salt in a huge bowl and rush to blend the dry ingredients. 
• In another bowl, mix 5 eggs yolks. Include 1 cup sugar and blend on rapid until yolks are light yellow. Include 1/2 cup milk and 1 tsp vanilla extract and whisk well. 
• Pour the egg yolk blend over the flour blend and mix gently just until combined. (don’t over-blend). 
• In a different bowl, beat 3 egg whites on rapid. Step by step include 1/4 cup of granulated sugar as you blend and keep beating until hardened pinnacles structure. 
• Fold egg whites into the player delicately, just until combined. Pour batter into pan. Make a point to smooth it into an even layer so your prepared cake doesn’t have bunches in it. 
• Prepare for 25 to 35 minutes, or until a toothpick embedded in the focal point of the cake confesses all. Expel from the broiler and enable cake to cool totally. 
• Heat Vanilla Custard Mixture by mixing 2 tbsp National Vanilla Custard Powder and ¼ cup milk. 
• Warmth 1 cup of milk and add the Vanilla Custard Mixture to it. Cook it on low fire for 10 minutes. Cool it. 
• Gently, Combine this blend with 1 cup sweetened dense milk, in a little bowl. 
• When the cake has cooled use a fork to jab gaps everywhere throughout the highest point of the cake.
•  Gradually pour the dense milk and vanilla cake blend over the highest point of the cake, making a point to pour close to the edges and all around. 
• Refrigerate the cake for in any event 1 hour or medium-term, to enable it to absorb the milk. 
• Meanwhile, whip the overwhelming cream, 1 tbsp granulated sugar and 1 tsp vanilla extract until hardened pinnacles structure. Cover up the highest point of the cake.
  

  Present with vanilla pods.