Strawberry Custard Cake Recipe
Yield: 16 slicesRecipe by luhu.jp
Ingredients:
CAKE
4: Eggs, separated
2 T: Water,
1 cup: Sugar,
1 cup: Flour,
1 tsp: Baking powder,
1/4 tsp: Salt,
1 1/2 T: Cornstarch,
1 tsp: Vanilla,
8 ounce: Frozen whipped lite topping,
STRAWBERRY MIXTURE
1/4 cup: Water,
1/4 cup: Sugar,
1 pinch: Strawberries,
CUSTARD FILLING
3 T: Sugar,
2 T: Cornstarch,
1/8 tsp: Salt,
1 1/2 cup: Skim milk,
1: Egg,
2 tsp: Vanilla,
Directions:
Beat egg yolks w/ 2T water in large mixing bowl. Add sugar gradually and
beat well. Combine remaining dry ingredients a& add to sugar mixture.
Add vanilla. In another bowl, beat egg whites until stiff. Fold into
batter. Pour batter into 2 9" round cake pans coated w/ no stick cooking
spray & dusted w/ flour. Bake @ 325 degrees for 40 to 45 minutes. Remove
from pans and cool on wire racks. To assemble cake, put bottom layer on
serving plate. Top w/ Strawberry Mixture. Spread all Custard filling on
top. Top w/ second layer. Frost sides & top w/ whipped topping.
Strawberry Mixture:
In small saucepan, bring water & sugar to a boil, boiling just until sugar
dissolves. Hull & cut strawberries in half & place in bowl. Pour
prepared syrup over strawberries & refrigerate until chilled. Toss to
keep strawberries covered with syrup. Let strawberries marinate in syrup
for 2 hours if possible.
Custard Filling:
Combine sugar, cornstarch, and salt in saucepan. Gradually add milk,
stirring until blended. Cook over medium heat, stirring constantly, until
mixture thickens and comes to a boil. Boil 1 minute, stirring. Remove
from heat. Beat egg at high speed of mixer until thick & lemon colored.
Gradually stir in 1/4th hot mixture into beaten egg; return to remaining
hot mixture. Cook, stirring constantly, for several minutes. Remove from
heat; add vanilla. Cover & chill in refrigerator.
Nutritional Information per slice:
Calories - 153, Cholesterol 67 mg, fat 2.6 grams, 15.4% calories from
fat.
Source from luhu.jp
beat well. Combine remaining dry ingredients a& add to sugar mixture.
Add vanilla. In another bowl, beat egg whites until stiff. Fold into
batter. Pour batter into 2 9" round cake pans coated w/ no stick cooking
spray & dusted w/ flour. Bake @ 325 degrees for 40 to 45 minutes. Remove
from pans and cool on wire racks. To assemble cake, put bottom layer on
serving plate. Top w/ Strawberry Mixture. Spread all Custard filling on
top. Top w/ second layer. Frost sides & top w/ whipped topping.
Strawberry Mixture:
In small saucepan, bring water & sugar to a boil, boiling just until sugar
dissolves. Hull & cut strawberries in half & place in bowl. Pour
prepared syrup over strawberries & refrigerate until chilled. Toss to
keep strawberries covered with syrup. Let strawberries marinate in syrup
for 2 hours if possible.
Custard Filling:
Combine sugar, cornstarch, and salt in saucepan. Gradually add milk,
stirring until blended. Cook over medium heat, stirring constantly, until
mixture thickens and comes to a boil. Boil 1 minute, stirring. Remove
from heat. Beat egg at high speed of mixer until thick & lemon colored.
Gradually stir in 1/4th hot mixture into beaten egg; return to remaining
hot mixture. Cook, stirring constantly, for several minutes. Remove from
heat; add vanilla. Cover & chill in refrigerator.
Nutritional Information per slice:
Calories - 153, Cholesterol 67 mg, fat 2.6 grams, 15.4% calories from
fat.
Source from luhu.jp