Nigella Custard Cake is made of plain flour, custard powder, butter, sugar, eggs, milk, and vanilla. It serves 6-8 and takes about 1 hour to prepare and bake, plus additional time for cooling and assembling.
Try More Nigella Lawson Recipe:
🤎 Why You’ll Love This Custard Cake Recipe:
- Deliciously Moist Texture: This custard cake is incredibly moist and tender thanks to the combination of butter, milk, and eggs in the batter. The custard filling adds an extra layer of creaminess, making every bite rich and satisfying.
- Rich and Creamy Flavor: The cake has a delightful vanilla flavor from both the custard powder and vanilla extract. The creamy custard filling perfectly complements the light and fluffy cake layers, creating a harmonious balance of flavors.
- Perfect Balance of Sweetness: The custard filling adds a rich, creamy sweetness that isn’t overpowering. The icing on top is light and not overly sweet, striking the perfect balance with the cake layers.
- Step-by-Step Simplicity: Despite its impressive appearance, this custard cake is straightforward to make. The recipe guides you through each step, ensuring that even novice bakers can achieve great results.
- Great for Layering Skills: This recipe is an excellent way to practice your cake layering and frosting skills. The straightforward steps allow you to gain confidence in creating multi-layer cakes.
- Consistent Results: Follow the recipe, and you’ll achieve consistent, delicious results every time. The clear instructions ensure that you can recreate this delightful cake whenever you crave it.
❓ What Is Nigella Lawson Custard Cake Recipe?
Nigella Lawson’s Custard Cake features a vanilla-flavored cake made with plain flour, custard powder, butter, sugar, eggs, and milk. It’s filled with creamy homemade custard and topped with a simple icing.
🥚 Nigella Lawson Custard Cake Ingredients
For the Cake:
- 200g (7 oz) plain flour
- 50g (1.75 oz) custard powder
- 2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 100g (3.5 oz) unsalted butter, softened
- 150g (5.25 oz) caster sugar
- 3 large eggs
- 125ml (4.25 fl oz) milk
- 2 teaspoons vanilla extract
For the Custard Filling:
- 300ml (10.5 fl oz) whole milk
- 3 tablespoons custard powder
- 3 tablespoons caster sugar
- 1 teaspoon vanilla extract
For the Icing:
- 100g (3.5 oz) icing sugar, sifted
- 2-3 tablespoons hot water
🥮 How To Make Nigella Lawson Custard Cake
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
- In a medium bowl, sift together the plain flour, custard powder, baking powder, and bicarbonate of soda.
- In a large bowl, cream the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract. Gradually add the flour mixture to the creamed butter and sugar, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Divide the batter evenly between the two prepared cake tins.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- In a small saucepan, mix the custard powder and caster sugar with a little of the milk to form a smooth paste. Gradually add the remaining milk, stirring continuously to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and allow to cool completely. Place one of the cake layers on a serving plate.
- Spread the cooled custard filling evenly over the top. Place the second cake layer on top. In a small bowl, mix the sifted icing sugar with enough hot water to achieve a smooth, pourable consistency.
- Pour the icing over the top of the assembled cake, allowing it to drizzle down the sides. Let the icing set before serving.
💭 Recipe Tips
- Creaming the Butter and Sugar: Beat the butter and sugar thoroughly until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter cake.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense and tough cake.
- Check for Doneness: Use a skewer or toothpick to check if the cakes are done. Insert it into the center, and if it comes out clean or with a few crumbs, the cake is ready.
- Cool Completely: Allow the cakes to cool completely on a wire rack before adding the custard filling. This prevents the filling from melting and becoming runny.
- Smooth Custard: Stir the custard continuously while cooking to avoid lumps. If lumps do form, you can pass the custard through a sieve for a smoother texture.
- Assemble Carefully: When spreading the custard filling, do so evenly and gently to avoid tearing the cake layers.
☕ What To Serve With Custard Cake?
Serve custard cake with a dollop of whipped cream or a scoop of vanilla ice cream for added richness fresh berries, such as strawberries or raspberries, provide a refreshing contrast a cup of hot tea or coffee complements the cake perfectly.
🎚 How To Store Leftovers Custard Cake?
- Refrigerator: Place leftovers custard cake in an airtight container and store it in the refrigerator it will keep fresh for up to 3 days.
- Freezer: Wrap leftovers custard cake in plastic wrap and then place them in a freezer-safe bag or container freeze for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before enjoying.
🥵 How To Reheat Leftovers Custard Cake?
- In The Microwave: Place leftovers custard cake on a microwave-safe plate heat on medium power for up 3-5 minutes or until just warm.
- On The Oven: Preheat the oven to 150°C (300°F) wrap leftovers custard cake in aluminum foil heat in the oven for about 4-6 minutes.
FAQ’S
Can I use store-bought custard for the filling for custard cake?
Yes, you can use store-bought custard for convenience, homemade custard typically has a richer flavor and better consistency for layering in the cake.
How do I prevent lumps in the custard filling?
To prevent lumps, stir the custard mixture constantly while cooking and gradually add the milk to the custard powder and sugar mixture. If lumps do form, you can pass the custard through a fine sieve to smooth it out.
How long does it take to make Custard Cake?
It takes about 1 hour to prepare and bake the cake, plus additional time for cooling and assembling. Overall, you should allocate around 2 to 2.5 hours from start to finish.
How do I achieve a smooth icing for custard cake?
To achieve a smooth icing, sift the icing sugar before mixing with hot water. Stir the mixture until it reaches a smooth, pourable consistency. Adjust the amount of water as needed to get the right thickness.
Can I make Custard Cake in advance?
Yes, you can make Custard Cake a day in advance store it in an airtight container in the refrigerator. This allows the flavors to meld together and makes for easier slicing and serving.
What type of flour is best for Custard Cake?
Plain flour (all-purpose flour) is best for Custard Cake as it provides the right structure and texture. Make sure to sift the flour with other dry ingredients to ensure a light and fluffy cake.
More Nigella Recipe:
Nigella Lawson Custard Cake Nutrition Fact
- Calories: 357
- Total Fat: 15g
- Saturated Fat: 9g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 150mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 5g
- Vitamin D: 1mcg
- Calcium: 70mg
- Iron: 1.5mg
- Potassium: 100mg
Nigella Custard Cake
Description
Nigella Custard Cake is made of plain flour, custard powder, butter, sugar, eggs, milk, and vanilla. It serves 6-8 and takes about 1 hour to prepare and bake, plus additional time for cooling and assembling.
Ingredients
For the Cake:
For the Custard Filling:
For the Icing:
Instructions
- Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
- In a medium bowl, sift together the plain flour, custard powder, baking powder, and bicarbonate of soda.
- In a large bowl, cream the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract. Gradually add the flour mixture to the creamed butter and sugar, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Divide the batter evenly between the two prepared cake tins.
- Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- In a small saucepan, mix the custard powder and caster sugar with a little of the milk to form a smooth paste. Gradually add the remaining milk, stirring continuously to avoid lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from the heat and stir in the vanilla extract.
- Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and allow to cool completely. Place one of the cake layers on a serving plate.
- Spread the cooled custard filling evenly over the top. Place the second cake layer on top. In a small bowl, mix the sifted icing sugar with enough hot water to achieve a smooth, pourable consistency.
- Pour the icing over the top of the assembled cake, allowing it to drizzle down the sides. Let the icing set before serving.
Notes
- Creaming the Butter and Sugar: Beat the butter and sugar thoroughly until light and fluffy. This step is crucial for incorporating air into the batter, resulting in a lighter cake.
- Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense and tough cake.
- Check for Doneness: Use a skewer or toothpick to check if the cakes are done. Insert it into the center, and if it comes out clean or with a few crumbs, the cake is ready.
- Cool Completely: Allow the cakes to cool completely on a wire rack before adding the custard filling. This prevents the filling from melting and becoming runny.
- Smooth Custard: Stir the custard continuously while cooking to avoid lumps. If lumps do form, you can pass the custard through a sieve for a smoother texture.
- Assemble Carefully: When spreading the custard filling, do so evenly and gently to avoid tearing the cake layers.
Nigella Custard Cake