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Amal

Heavenly Delight: Homemade Cake in Minutes

This homemade sponge cake with creamy custard filling is the perfect dessert for any occasion. Light, airy, and filled with rich vanilla custard, this cake is both simple to make and absolutely delicious. Whether you serve it at a family gathering or enjoy it with your afternoon tea, every bite melts in your mouth with a perfect balance of sweetness and texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 1 medium-sized cake
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

For the Sponge Cake:
  • 4 eggs separated
  • 60 g 2 oz sugar (for yolks)
  • 120 g 4 oz sugar (for egg whites)
  • Juice of 1/2 lemon
  • 170 g 6 oz flour
  • 10 g 0.35 oz baking powder
  • 15 g 0.5 oz corn starch
For the Custard Filling:
  • 2 eggs
  • 90 g 3 oz sugar
  • 1 teaspoon vanilla essence
  • 45 g 1.5 oz corn starch
  • 600 ml 20 fl oz milk

Method
 

  1. Prepare the Sponge Cake: Preheat the oven to 180°C (350°F) and grease a cake pan. Beat egg yolks with sugar until creamy, then add lemon juice. In a separate bowl, beat egg whites with sugar until stiff peaks form. Sift flour, baking powder, and corn starch together. Gently fold them into the egg yolk mixture, alternating with the egg whites to maintain airiness. Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before assembling.
  2. Prepare the Custard Filling: In a saucepan, whisk eggs, sugar, and vanilla essence. Add corn starch and mix well. Gradually pour in the milk while whisking continuously to prevent lumps. Cook over medium heat, stirring constantly, until the custard thickens. Remove from heat and allow it to cool completely.
  3. Assemble the Cake: Slice the sponge cake into layers. Spread the custard filling evenly between the layers. Chill the cake for at least an hour before serving. Optionally, dust with powdered sugar or garnish with fruits.

Notes

  • Make sure the sponge cake is completely cool before adding the custard to prevent it from melting into the layers.
  • For a citrusy twist, add lemon or orange zest to the cake batter.
  • If the custard is too thick, whisk in a little warm milk to loosen it.
  • The cake can be stored in the refrigerator for up to 3 days.