Custard and Jello Cake
Ingredients
Cake
- 1 cup flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup fine grain sugar
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/4 cup corn oil
- 2 large egg whites
Custard
- 2 cups milk
- 1/2 cup sugar
- 4 tablespoons custard powder
Fruit
- 1 large banana
- 5 strawberries
- 1 packet 90g jello of choice
- 1/2 cup hot water
- 1 cup cold water
Preparation
Set the rack in the oven and preheat to 180°C
Prepare an 8-inch cheesecake pan, grease with a light layer of butter or vegetable shortening, and dust with flour, then set aside
In a mixer bowl, place flour, baking powder, salt, and sugar, attach the beater and mix, then add vanilla, milk, oil, and egg whites, and mix on medium speed for about 5 minutes until well combined
Pour the cake batter into the prepared pan
Bake until golden brown, about 20 minutes, then cool completely, noting that the cake will be a thin layer about 2 cm thick
For the custard, in a saucepan, combine milk, sugar, and custard powder, stir with a whisk to dissolve, then cook on medium heat while stirring continuously with a wooden spoon until thickened, and pour directly over the cooled cake
Place the pan in the refrigerator to set completely
Slice the banana and strawberries as desired and arrange them neatly on top of the custard
Dissolve the jello in hot water, then add cold water and pour the mixture gently over the cake and fruit
Return the pan to the refrigerator for several hours until the jello sets completely
Run a thin knife carefully around the edges of the cake without scratching the pan, loosen the cake from the sides, remove it from the pan, and serve cold
Tips
If the custard is too thin, add more custard powder and continue cooking until it boils again to thicken
You can vary the fruits used according to preference
