Custard Cake
Cake - Ingredients
4 ounces (115 grams) of shortening (RL: I believe you can use Copha)
2 tablespoons of sugar
1 egg
¾ cup of self-raising flour
¼ cup of custard powder
Cake – Method
Beat the shortening and sugar. (RL: Aunty Anne actually says beat the butter and sugar, but given that there’s no butter in the ingredients there’s two possibilities – the first is she meant to say ‘shortening’ which is what I changed this to, and the second is the ingredients may allow butter instead of shortening)
Then add the egg, flour and custard powder.
Filling - Ingredients
1½ dessertspoons of margarine (RL: I’m guessing this could be butter)
1 tablespoon of sugar
½ pint (285 millilitres) of milk
1 tablespoon of custard powder
Filling – Method
Melt the margarine.
Add sugar and custard powder.
Gradually add milk.
Assembly
Place the cake in a round cake tin.
Spread cool custard on top (RL: which I guess is the filling mix).
Then cover the remaining mixture (RL: Is this left over filling? And what do you do with it??)
Cook in a moderate oven (360°F/180°C or 320°F/160°C for fan forced).
RL: I’m sorry, but there’s no mention of how long to cook it for, or what happens to that covered mixture. 😢 I couldn’t really find a picture that looked like it would match the recipe.
Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024