Spinach Cake with Custard Filling
Ingredients
- 4 eggs
- 1 cup sugar
- 2 cups flour
- 1 teacup vegetable oil
- 1 packet baking powder
- 1 packet vanilla
- 1 cup pureed spinach (only leaves)
Custard
- 5 cups milk
- 2.5 tablespoons flour (lightly heaped, not very full)
- 2.5 tablespoons cornstarch
- 1 cup sugar
- 2 tablespoons instant whipped cream powder
Preparation
First, for the custard, mix all ingredients except the whipped cream powder and cook until thickened.
Cover the custard with plastic wrap touching the surface and let it cool completely.
Puree the spinach for the cake.
Beat eggs and sugar together until well combined.
Add vegetable oil and pureed spinach to the egg mixture.
Mix in flour, baking powder, and vanilla.
Pour the batter into a greased 22-24 cm cake pan.
Bake at 170°C for about 45 minutes or until a knife inserted in the center comes out clean.
Let the cake cool completely.
Add 2 tablespoons of whipped cream powder to the cooled custard and mix well.
Cut the cooled cake into 2 or 3 layers.
Crumble some cake from one layer for topping.
Place the first cake layer on a serving plate and spread some custard on top.
Add the next layer and spread more custard.
Place the final layer and cover the top and sides with the remaining custard.
Sprinkle the cake crumbs on top.
Let the cake rest for a few hours before serving.
