Strawberry Custard Cake with Vanilla Sponge and Fresh Strawberries
By Jonah Pike
Prep
25 min
Cook
45 min
Total
70 min
Servings
12
Level
Medium
I make a strawberry custard cake for special occasions when I want a showpiece dessert that doesn't need frosting, I stack two sponges and fill and top them with cold custard and strawberry slices․ Strawberry custard cake slices are easy to display on a cake stand․ The strawberries add color and decoration․
Use room-temperature milk and eggs in the batter․ Whisk the eggs and sugar until light and tripled in volume․ Fold in the dry ingredients in three additions with the milk․ Fold in melted butter to combine with other batter ingredients․ I don't add anything else to the sponge batter for the cupcake to keep it from affecting the final product․
To prepare custard, heat milk in a pan until it just starts to bubble at the edges․ Slowly add half of the hot milk to the egg mixture and return the mixture to the pan․ Stir while simmering and cooking for an extra minute until the custard reaches a thickness suitable for layering between cake layers․
Cool the cake completely before cutting it with a long serrated knife to make assembly easier and prevent issues with filling oozing out of the cake․ I suggest arranging sliced strawberries around the perimeter of the cake layers, but you also can put them in the middle of the cake layers if you want an easier serving method․
Why you'll love this recipe
- It produces 12 slices․ That is enough to provide one serving for a birthday party or other weekend event without baking two cakes․
- The custard is cooked on the stovetop and then chilled to set the custard layers between sponge cake layers․
- Fresh strawberries are added on top to keep their juices from soaking straight into the custard filling․
- You will need a 9-inch round cake pan and a saucepan for the custard․
- The sponge is leavened using beaten eggs that have tripled in volume and is not constructed in layers using cake batter․
- An optional apricot jam glaze can be used on the strawberry topping as a glaze on the plate․
Ingredients
- •1 ½ cups all-purpose flour
- •1 cup granulated sugar (for the cake)
- •4 large eggs (room temperature)
- •½ cup unsalted butter (melted, for the cake)
- •½ cup whole milk (room temperature, for the cake)
- •1 ½ tsp baking powder
- •2 tsp vanilla extract (for the cake)
- •¼ tsp salt
- •2 cups whole milk (for the custard)
- •4 large egg yolks
- •½ cup granulated sugar (for the custard)
- •¼ cup cornstarch
- •2 tbsp unsalted butter (for the custard)
- •1 ½ tsp vanilla extract (for the custard)
- •vanilla bean (optional, for the custard)
- •1 lb fresh strawberries (hulled and sliced)
- •2 tbsp apricot jam (optional glaze)
- •1 tsp water (optional glaze)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper.
- 2
Whisk the flour, baking powder, and salt together in a medium bowl.
- 3
Beat the eggs and cake sugar in a large bowl on high speed for about 5-7 minutes, until pale, thick, and tripled in volume. Beat in the cake vanilla extract.
- 4
Fold the dry ingredients into the egg mixture in three additions, alternating with the cake milk. Fold in the melted cake butter just until combined.
- 5
Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, until a wooden skewer inserted into the center comes out clean.
- 6
Cool the cake in the pan for 10 minutes, then invert it onto a wire rack and cool completely.
- 7
Heat the custard milk in a medium saucepan over medium heat until steaming and small bubbles form around the edges. If using a vanilla bean, scrape in the seeds and add the pod.
- 8
Whisk the egg yolks, custard sugar, and cornstarch in a bowl until pale and smooth.
- 9
Slowly whisk about half of the hot milk into the egg yolk mixture.
- 10
Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens and reaches a gentle boil, then whisk for 1 minute.
- 11
Remove the custard from the heat and discard the vanilla pod, if used. Whisk in the custard butter and vanilla extract until smooth.
- 12
Pour the custard into a clean bowl and press plastic wrap directly onto the surface. Refrigerate for at least 2 hours, until completely chilled and set.
- 13
Slice the completely cooled cake in half horizontally with a long serrated knife to make two even layers.
- 14
Put the bottom cake layer on a serving plate or cake stand and spread the chilled custard evenly over it.
- 15
Set the second cake layer over the custard.
- 16
Arrange the sliced strawberries over the top of the cake.
- 17
For the optional glaze, warm 2 tablespoons apricot jam with 1 teaspoon water in the microwave, then brush it lightly over the strawberries.
- 18
Refrigerate the assembled cake for at least 30 minutes before serving.
FAQ
Nutrition (per serving)
Calories
380
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