Custard Cake With Custard
|Flour||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Butter||3⁄4 Cup (12 tbs)|
|Custard powder||1⁄2 Cup (8 tbs) (Vanilla)|
|Baking powder||1 1⁄2 Teaspoon|
|Sodium bicarbonate||1⁄2 Teaspoon|
|Red peels||1⁄4 Cup (4 tbs)|
|Green peels||1⁄2 Cup (8 tbs)|
|Glazed cherries||1 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Pink custard powder||2 Tablespoon|
Sieve flour, custard powder, baking powder and baking soda together.
Beat eggs, sugar and butter till creamy in a large mixing bowl.
Mix peels with flour mixture and add to egg mixture.
Beat for 10-12 minutes till the batter is light in texture.
Grease a baking tin.
Pour batter into it and bake in a preheated oven at 180° for 30-40 minutes.
Insert a knife in the centre of cake.
If it comes out clean, cake is ready.
Cool for 5-7 minutes and remove from the tin.
Dissolve custard powder and sugar into 3 table spoon water and pour in milk.
Cook stirring continuously till it is thick.
Cut cake into two.
Pour custard on both the pieces.
Keep for 2-3 minutes, join together and cool.
Cool the remaining custard and pour over cake.
Decorate with Cherries.