The Ultimate Cream & Custard Layer Cake

The Ultimate Cream & Custard Layer Cake🍰

Looking for a show-stopping dessert that tastes like it came straight from a professional bakery? This fluffy, moist sponge cake layered with rich custard and smooth whipped cream is an absolute crowd-pleaser! Perfect for birthdays, family gatherings, or just because you deserve a treat. 

Ingredients:

For the Sponge Cake:

 * 4 large eggs (at room temperature)

 * 1 cup granulated sugar

 * 1 cup all-purpose flour

 * 1 tsp baking powder

 * 1/3 cup milk

 * 1/4 cup unsalted butter (melted)

 * 1 tsp vanilla extract

 * A pinch of salt

For the Custard Filling:

 * 1.5 cups milk

 * 3 egg yolks

 * 1/3 cup granulated sugar

 * 3 tbsp cornstarch

 * 1 tsp vanilla extract

 * 1 tbsp unsalted butter

For the Whipped Cream & Assembly:

 * 1.5 cups heavy whipping cream (chilled)

 * 3-4 tbsp powdered sugar

 * 1 tsp vanilla extract

Instructions:

1. Bake the Sponge Cake:

 * Preheat your oven to 350°F (175°C) and grease/line a round baking pan.

 * In a large bowl, beat the eggs and sugar together using an electric mixer until pale, thick, and doubled in volume (about 5-7 minutes).

 * Sift in the flour, baking powder, and a pinch of salt. Gently fold it into the egg mixture using a spatula until just combined (be careful not to deflate the batter).

 * In a small bowl, warm the milk, melted butter, and vanilla extract together, then gently fold this mixture into the batter.

 * Pour into the pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely, then slice it horizontally into 2 or 3 even cake layers.

2. Make the Custard Filling:

 * In a saucepan, whisk together the egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the milk.

 * Place the pan over medium heat, stirring constantly until the mixture thickens into a smooth, glossy custard.

 * Remove from heat, stir in the butter and vanilla extract until fully incorporated. Cover with plastic wrap touching the surface and let it cool completely in the fridge.

3. Whip the Cream:

 * In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

4. Assemble the Cake:

 * Place your first sponge cake layer on a serving plate. Pipe or spread a generous layer of the chilled custard over it.

 * Add the next cake layer and repeat.

 * Cover the top and sides of the entire cake with the whipped cream, smoothing it out with a spatula.

 * Chill in the refrigerator for at least 1–2 hours before slicing to let the layers set.

 Serve and enjoy