Ingredients

SPONGE CAKE:
6 whole eggs
3/4 cup +2 tbsp sugar
1 7/24 cups cake flour
1 1/2 tsp BAKER'S BEST BAKING POWDER
1/8 tsp salt
3 tbsp BAKER'S BEST MARGARINE, melted
CUSTARD FILLING:
2 cups MAGNOLIA FULL CREAM MILK
1/2 cup sugar
3 tbsp cornstarch
4 egg yolks
1 tsp vanilla
2 tbsp MAGNOLIA GOLD BUTTER

Procedure

Sponge Cake:
Pre-heat oven to 350°F.

Line a jelly roll pan with wax paper. Beat eggs until fluffy. Add sugar gradually and continue beating until thick. Fold in dry ingredients. Fold in melted and cooled Bakers' Best Margarine. Pour over prepared pan and bake for 15 - 20 minutes. Cool cake and divide into 2.

Custard Filling:
In a heavy saucepan, pour 1 cup full cream milk and heat until simmering point. Meanwhile, combine the remaining milk with sugar, cornstarch and egg yolks. Whisk together until blended.

Pour in thin stream into the hot milk mixture. Cook over low heat, stirring constantly, until thick. Add vanilla and butter. Continue cooking over low heat, stirring constantly for 5 minutes. Cool completely. Use as filling for inipit.


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