Tant Sannie's Classic Custard Cake
Ingredients for the vanilla sponge cake:
- 1/2 cup unsalted butter, at room temperature, plus more for the pans
- 2 3/4 cups cake flour, plus more for the pans
- 1 teaspoon baking powder
- 2 cups castor sugar
- 1/2 cup vegetable oil
- 5 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup milk.
Ingredients for the custard icing:
- 400 ml milk
- 100 ml Tant Sannie se Melktert liqueur
- 100 ml custard powder
- 125 g butter at room temperature
- 200 ml icing sugar
- 5 ml vanilla essence
- 1/2 teaspoon cinnamon
- 100 ml desiccated coconut, lightly toasted in a dry pan
Method for the vanilla sponge cake:
Preheat the oven to 180⁰C. Butter the bottoms and sides of two standard round cake pans; dust with flour, and tap out the excess. Whisk together the flour, baking powder and salt in a medium bowl; set aside. Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in colour and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
Carefully fold the flour mixture and the milk alternately into the batter with a spatula, until just smooth. Divide the batter evenly between the prepared pans. Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
Method for the custard icing:
Dissolve the custard powder in 100 ml milk. Heat remaining 300 ml milk until boiling point, then add custard mixture and stir for a few minutes over lowered heat until it is smooth and very thick. Next, add Tant Sannie se Melktert liqueur and cinnamon and stir until smooth and thick. Remove from heat and set aside to cool. In a large mixing bowl, beat butter with sugar and vanilla for a few minutes until creamy. Add cooled custard to butter mixture, then beat on high speed for about 3 minutes until smooth. Spread custard between cake layers and on top, and top with toasted coconut.