Rosie’s Moist Custard Cake – Stay at Home Mum

Summary

Servings
4

Time Needed

12 mins Prep

55 mins Cook

Ingredients
7

Difficulty
Easy

Ingredients

  • 2 cups
    Self Raising Flour
  • 200 g
    Butter (room Temperature)
  • 1 tbsp
    Vanilla Extract
  • 1 cup
    Caster Sugar
  • 4
    Egg
  • 3/4 cups
    Custard Powder
  • 1 cup
    Milk

Nutrition Information

Qty per
399g serve
Qty per
100g
Energy 890cal 223cal
Protein 36g 9g
Fat (total) 65g 16g
 – saturated 34g 9g
Carbohydrate 37g 9g
 – sugars 8.3g 2.1g
Dietary Fibre 1.1g 0.27g
Sodium 1066mg 267mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Check out this recipe for Rosie’s Moist Custard Cake!

Rosie is a very naughty girl. She loves the word ‘Moist’, and the word ‘Gash’. She is ‘THAT’ type of person – my bloody favourite type of person! And she makes amazing cakes!

This is her delicious recipe for her Moist Cake. In fact, it was so good I named it after her – Rosie’s Moist Custard Cake!

bigstock Butter Cake 68824561 | Stay at Home Mum.com.au

More Reading:

Rosie’s Cake is a one-bowl recipe that makes a delicious yellow-cake that freezes well and tastes just lovely. Good enough to make for a birthday, and perfect when iced with a little lemon icing.

We have other fantastic custard-based recipes (because custard is one of our main food groups!) which include:

Rosie's Moist Custard Cake

Method

  1. Preheat the oven to a low 160 degrees.

  2. Grease a 23cm circular cake tin well, and line base and sides with baking paper.

  3. Place all the ingredients in a mixing bowl and mix until just combined.

  4. Bake for 55 minutes or until a skewer comes out clean.

  5. Turn out onto a rack and allow to cool.

Recipe Hints and Tips:

  • This recipe is perfect for freezing.  Allow the cake to cool totally, then double wrap the cake in plastic wrap and freeze for up to two months.