Ingredients for the Cake Batter
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ cup vegetable oil or melted butter
- 1 cup whole milk
- 1½ cups all-purpose flour
- 2 tbsp cornstarch
- 1 tbsp baking powder
- ¼ tsp salt
Ingredients for the Custard Cream Layer
- 2 cups whole milk
- 3 tbsp sugar
- 2 tbsp cornstarch
- 2 egg yolks
- 1 tsp vanilla extract
- 1 tbsp butter
Ingredients for Topping
- Powdered sugar for dusting
- Optional: small pieces of custard or fruit (as seen in the image)
Preparing the Custard Cream
Step 1: Heat the Milk
In a saucepan, heat the milk over medium heat until warm (not boiling).
Step 2: Mix Yolks and Sugar
In a bowl, whisk egg yolks, sugar, and cornstarch until smooth and pale.
Step 3: Combine
Slowly pour warm milk into the egg mixture while whisking continuously.
Step 4: Cook Until Thick
Return the mixture to the saucepan and cook on low heat, stirring constantly, until thick and creamy.
Step 5: Finish the Custard
Remove from heat, add butter and vanilla, mix well, then let cool slightly.
This custard is what creates the creamy pockets seen inside the cake.
Preparing the Cake Batter
Step 1: Whip Eggs and Sugar
In a large bowl, beat eggs and sugar until light, fluffy, and pale.
Step 2: Add Liquids
Add oil (or butter), milk, and vanilla extract. Mix gently.
Step 3: Add Dry Ingredients
Sift flour, cornstarch, baking powder, and salt together.
Fold into the batter until smooth and lump-free.
Assembling the Cake
Step 1: Prepare the Pan
Grease and line a rectangular loaf pan with parchment paper.
Step 2: First Batter Layer
Pour half of the cake batter into the pan and spread evenly.
Step 3: Add Custard
Spoon the custard cream over the batter in small dollops or lines, just like the yellow patches seen on the cake.
Step 4: Final Batter Layer
Gently pour the remaining batter over the custard.
Do not mix—this creates the layered creamy effect.
Baking the Cake
Step 1: Preheat Oven
Preheat your oven to 170°C / 340°F.
Step 2: Bake Slowly
Bake for 45–55 minutes until:
- Top is golden brown
- A toothpick inserted comes out slightly moist (not wet)
If the top browns too fast, cover loosely with foil.
Cooling and Finishing
Allow the cake to cool completely in the pan.
Once cooled, remove and dust generously with powdered sugar.
Cooling is essential—this allows the custard to fully set.
Texture and Flavor Description
- Outside: Lightly crisp and golden
- Inside: Soft, creamy, custard-like
- Flavor: Vanilla-rich, lightly sweet, comforting
This cake is not dry—it’s intentionally moist and creamy.
Serving Suggestions
This custard loaf cake pairs perfectly with:
- Hot tea or coffee
- Fresh fruit
- Whipped cream
- Light fruit syrup
Slice gently using a sharp knife for clean cuts.
Storage Instructions
- Store in refrigerator up to 4 days
- Cover tightly to prevent drying
- Best served slightly chilled or at room temperature
Why This Cake Works
- Cornstarch adds softness
- Custard creates creamy layers
- Low baking temperature prevents dryness
- Milk-rich batter keeps moisture
Common Mistakes to Avoid
- Overbaking (will dry the custard)
- Mixing custard into batter
- Cutting before fully cooled
- Baking at high temperature
Flavor Variations
Lemon Custard Cake
Add lemon zest and juice to custard
Orange Vanilla
Use orange zest in batter
Coconut Custard
Replace milk with coconut milk
Chocolate Version
Add cocoa powder to half the batter