Milk tart cake recipe with soft vanilla sponge and creamy cinnamon custard - IOL
This milk tart cake combines a vanilla cake with the familiar milk tart custard topping.
Milk tart is one of those South African sweet treats that will always have a place on the dessert table. But a simple, moist vanilla cake is just as hard to resist.
This milk tart cake brings them together in a soft vanilla sponge topped with a creamy cinnamon custard.
It has the familiar flavours of milk tart, but in an easy cake that can be baked in a tray and cut into squares.
The cake itself is lightly spiced with cinnamon, while the custard topping gives it the creamy finish associated with a classic milk tart.
Cinnamon remains an important part of the flavour profile in traditional milk tart recipes too.
And because the custard is cooked separately, you do not have to worry about trying to bake a delicate milk tart filling on top of the cake.
1. Preheat the oven to 180Β°C. Grease a baking tray.
2. Whisk the eggs and sugar until pale and fluffy.
3. Add the vanilla essence, cooled melted butter and milk. Mix until combined.
4. Sift the cake flour and baking powder into the mixture, then stir in the cinnamon. Mix until just combined. Avoid overmixing once the flour has been added.
5. Pour the batter into the prepared tray and bake for 25 to 30 minutes, or until the cake is cooked through.
6. Allow the cake to cool completely before adding the custard.
1. Heat the milk, butter and cinnamon stick in a saucepan over a medium heat until hot. Do not let it boil vigorously.
2. In a separate bowl, whisk together the flour, cornstarch, vanilla essence, sugar and eggs until smooth.
3. Slowly whisk some of the warm milk into the egg mixture. This helps bring the temperatures together before everything goes back into the saucepan.
4. Pour the mixture back into the saucepan and stir continuously over medium heat until the custard thickens.
5. Remove the cinnamon stick and pour the custard over the cooled cake. Spread it evenly.
6. Sprinkle with the ground cinnamon.
7. Chill for at least 30 minutes before slicing into squares.
The key is to add the warm milk gradually while whisking the egg mixture. Do not tip all the hot milk into the eggs at once.
Once the mixture is back on the stove, keep stirring as it thickens.
Custards containing eggs and starch need close attention because high heat can cause them to become lumpy or curdled.
Gradual addition of the hot milk and continuous stirring are standard techniques for keeping homemade custard smooth.
If your custard does develop a few lumps, pushing it through a fine sieve before pouring it over the cake can help smooth it out.
Do not pour the custard over a hot cake.
A freshly baked sponge will still be releasing heat and steam, which can affect the consistency of the topping.
Allow the cake to cool completely first, then spread the warm custard over it.
The custard will firm up further as it cools and chills. Similar milk tart preparations are cooled before serving so the filling can properly set.
If you like milk tart and vanilla cake, this recipe gives you a reason not to choose between them.
The sponge is simple, soft and lightly spiced, while the cinnamon custard turns it into something much closer to a milk tart experience.
It is an uncomplicated way to put a South African favourite on the table in cake form.
