21 July, 2015
C4K First Birthday Day (Custard Cake)
C4K First Birthday Cake
This cake is a custard cake which is the density between a sponge cake and a mud cake so makes for the perfect cake for birthday parties to be decorated.
Picture shown is a Custard Cake with C4K Kitchen’s Raspberry Chia Jam Filling and Raspberry Buttercream Frosting.
Cake Ingredients:
- 2 cups SR Flour
- 1/4 cup custard powder
- 250g butter, softened
- 3/4 cup caster sugar
- 2/3 cup milk
- 4 eggs
Cake Method:
- Preheat oven to 180 degrees Celsius and prepare a 20cm round cake tin by greasing and lining with baking paper.
- Place all ingredients into a large bowl and use electric beaters to beat for 5-6 minutes until pale, smooth and creamy.
- Spread evenly around the edges of the cake and have the centre level if not slightly lower in batter.
- Cook for 40-50 minutes or until a cake skewer comes out come clean when put through the centre.
- Allow to sit in the cake tin for 5 minutes before transferring to a wire rack to cool completely.
The below decorations section of this recipe is as per the picture, however if you prefer to have a whole cake and leave unfilled and/or have your choice of icing that is completely fine – the cake is delicious unfilled with other frostings also.
Decoration Ingredients:
- 1/3 cup of C4K Kitchen’s Raspberry Chia Jam
- 125g butter, softened
- 1 1/2 cups icing sugar
- 1 tablespoon milk
- 1/4 cup puree fresh or frozen raspberries
- Squeeze lemon juice
Decoration Ingredients:
- Once completely cooled slice the cake into 2 rounds and spread the jam evenly over the base cake and then replace the top portion of the cake on top of the jam.
- Use your electric beaters to beat butter for about 5 minutes until pale and fluffy, then gradually add in the icing sugar and milk until well combined.
- Finally add in the raspberry puree and beat until well mixed through, you made need some additional icing sugar to get the correct buttercream consistency, this will depend on the liquid levels of your puree.
- Either spread with a cake spatula or pipe the buttercream over the top and sides of the jam filled custard cake.
Recipe Notes:
- Store in an airtight container below 27 degrees for 3 days
- This recipe is freezer friendly undecorated (cake only is freezable)
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.