I have been trying to refrain myself from baking anything this week, so I thought I could do so by not extending my grocery shopping beyond milk, eggs and bread. Well, unfortunately my sweet tooth got the better of me and I stumbled upon this recipe while googling "one bowl cake recipes", obviously in the desperate attempt to make something quick and easy to satisfy my craving. And (un)fortunately, I had all the ingredients I needed, even the custard powder which I bought quite a while back that is hardly used except in small quantities in certain recipes. After I fetched Z back from school, I quickly gathered all the ingredients, pulled out my hand mixer and in no time at all, my cake was in the oven.
It was a simple but delicious butter cake with a richness and sweetness that is accentuated by the custard, which also gave it a beautiful amber colour. The kids loved it, especially little J who stuffed his mouth silly and kept saying "Mmmmm....". He has been trying all morning to find ways to climb up onto the dining table to get hold of some cake. I also packed some for Z's recess today. They are great for lunchboxes!
Here is the recipe. If you decide to halve it (which was what I did), you can use an 8 inch / 20 cm square tin and bake for 30-40 minutes.
Custard Cake Recipe
Adapted from Best Recipes
2 cups self-raising flour, sifted
250g butter at room temperature
1 tsp vanilla extract
Rind of 1 lemon, finely grated
1 3/4 cups caster sugar
3/4 cup custard powder
1 cup milk
Preheat oven to 180C (or 160C fan-forced). Cream butter and sugar with vanilla extract, lemon rind and sugar. Beat in eggs one at a time until well combined. Add flour, custard powder and milk and beat at very low speed until just combined. Pour into lined 23cm deep square tin. Bake for 50-60 minutes or until a skewer inserted comes out clean. Turn onto a cooling rack.