🍰 Creamy Custard Slice Recipe
Ingredients
For the Cake Layers:
4 large eggs, room temperature
1 cup (200 g) granulated sugar
1 cup (240 ml) whole milk, lukewarm
½ cup (120 ml) vegetable oil
2 cups (250 g) all-purpose flour
2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
For the Custard Cream Filling:
4 cups (1 liter) whole milk
¾ cup (150 g) granulated sugar
½ cup (60 g) cornstarch
4 large egg yolks
2 tsp vanilla extract (or 1 vanilla bean, scraped)
4 tbsp (60 g) unsalted butter
For Dusting:
Powdered sugar
Instructions
- Make the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line a rectangular baking dish (about 9×13 inch).
- In a large mixing bowl, beat eggs and sugar until light and fluffy.
- Add milk, oil, and vanilla. Mix until smooth.
- Sift together flour, baking powder, and salt. Gently fold into wet ingredients until just combined.
- Divide batter into two equal portions.
- Bake the Cake Layers:
- Pour the first half of batter into the prepared dish. Bake for 15–20 minutes, until golden.
- Remove, let cool slightly, then carefully lift out (or bake in two pans if you have).
- Bake the second half the same way. Allow both layers to cool completely.
- Prepare the Custard Cream:
- In a saucepan, whisk together sugar, cornstarch, and egg yolks. Slowly add milk while whisking constantly.
- Cook over medium heat, stirring constantly, until mixture thickens and starts to bubble.
- Remove from heat, stir in vanilla and butter until smooth and silky.
- Cover with plastic wrap directly on top of custard to prevent a skin forming. Let cool to room temperature.
- Assemble the Custard Slice:
- Place one cake layer on a serving dish.
- Spread all the custard cream evenly on top.
- Gently place the second cake layer over the custard.
- Chill in the fridge for at least 4 hours (best overnight) so the cream sets nicely.
- Serve:
Dust generously with powdered sugar.
Cut into neat squares and serve chilled.