Vanilla Custard Cake

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


  •  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.

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