Custard and Jelly Cake
Ingredients
Custard
- 2.5 cups milk
- 0.5 cup sugar
- 4 tablespoons custard powder
Cake
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4/3 cup fine grain sugar
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 1/4 cup corn oil
- 2 large egg whites
Fruit
- 1 large banana
- 5 strawberries
- 1 packet (90g) jelly of choice
- 0.5 cup hot water
- 1 cup cold water
Preparation
Place the wire rack in the oven and preheat to 180 degrees Celsius.
Grease an 8-inch cheesecake pan with a light layer of butter or vegetable shortening and dust with flour; set aside.
In a mixer bowl, combine flour, baking powder, salt, and sugar, mix the ingredients, then add vanilla, milk, oil, and egg whites; blend on medium speed for about 5 minutes.
Pour the cake batter into the prepared pan.
Bake until golden brown, approximately 20 minutes, and allow to cool completely.
Prepare the custard by mixing milk, sugar, and custard powder in a saucepan, heat over medium heat while stirring continuously until thickened, and pour directly over the cake.
Place the pan in the refrigerator to set completely.
Arrange sliced banana and strawberries over the custard.
Dissolve the jelly in hot water, add cold water, and gently pour over the cake and fruit.
Refrigerate the pan for several hours until the jelly sets completely.
Carefully run a thin knife around the sides of the cake without scratching the pan, loosen the cake, open the pan, and remove the cake; serve cold.
Tips
Ensure the custard is thick; if too thin, add more custard powder and bring to a boil again.
You can vary the fruits used in the recipe.
