A deliciously light and fluffy bundt cake with the comforting aroma of vanilla custard – perfect for the Easter table. This recipe is an adaptation of my popular lemon bundt cake. If you’d like to experiment, try using banana or caramel custard powder instead for a completely different flavour. If you’re using sweetened custard powder, simply reduce the sugar in the recipe by about 20–30 g per sachet. Highly recommended!
Ingredients for vanilla custard bundt cake:
- 4 large eggs
- 180 g caster sugar
- 8 g vanillin sugar
- 160 g plain flour
- 2 sachets vanilla custard powder, unsweetened (40 g each)
- 200 g butter
- 1 teaspoon baking powder
All the ingredients should be at room temperature.
Melt the butter and leave it to cool slightly – it should still be warm when added to the batter.
Place the eggs and sugar into the bowl of a stand mixer. Using the whisk attachment, beat on high speed until the mixture is very pale, thick and fluffy, increasing to nearly three times its original volume. This will take about 7–10 minutes in a stand mixer or 10–15 minutes with a hand mixer. When you lift the whisk, the mixture should fall back in a thick ribbon that remains visible on the surface for several seconds. Sift the flour, vanilla custard powder and baking powder directly over the whipped egg mixture. Gently fold everything together with a spatula until just combined. Add the warm melted butter and fold in carefully until incorporated.
Grease and flour a 2.1-litre bundt tin, tapping out any excess flour. Transfer the batter to the tin and level the surface.
Bake at 175°C, for about 45 minutes, or until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for 15 minutes, then carefully turn it out onto a serving plate.
Enjoy!
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