VANILLA CHIFFON AND CUSTARD CAKE | SA Garden and Home
This decadent vanilla chiffon and custard cake with a custard filling recipe, from Boerekos with a Twist is perfect for serving with tea.
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Cooking tools:
- Piping bag
- Hand mixer
- Sifter
- Cooling rack
- Cake pan
- Kitchen scale
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Offset spatula
- Spoon
- Baking dish
- Refrigerator
Ingredients
- 4 extra-large eggs, separated
- 300g (1½ cups) sugar
- 280g (2 cups) cake flour
- 15ml (1T) baking powder
- 2,5ml (½t) salt
- 125ml (½ cup) oil
- 250ml (1 cup) scalded milk, cooled
- 5ml (1t) cream of tartar
- 5ml (1t) vanilla essence
- l litre (4 cups) milk
- 75ml (5T) custard powder
- 75ml (5T) cornflour
- pinch salt
- 230g (1 cup) soft butter
- 420g (2 cup) castor sugar
- 40g (½ cup) toasted coconut shavings
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