Hot Milk Sponge Cake With Custard Cream / Number Cream Cake

Last week was my son Shayaan’s 4th birthday..Since he likes fresh fruits, I made this trending cake decorated with fruits to make him happy. This is an easy to make hot milk sponge cake layered with custard cream.

Ingredients:

For the cake:

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla extract
1 cup milk
4 tbsp unsalted butter

For Custard Cream:

1 cup milk
4 tbsp custard powder
4 tbsp sugar
1 1/2 cup whipping cream

Preparation:

For the cake:

Preheat oven to 180 degree celcius. Grease and butter 2 rectangular trays / tins and line them with a parchment paper.
In a bowl, whisk together the flour, baking powder and salt and keep it aside.
Heat milk and butter in a pan until the butter melts. Keep aside but keep it hot.
In a large bowl, beat the sugar, eggs and vanilla extract with an electric mixer or whisk until light and fluffy.
Whisk in the flour mixture and hot milk-butter mixture.
Divide the batter into two prepared tins, spread it evenly and tap the tin on the counter to remove air bubbles.
Bake in the preheated oven for 25-30 minutes until cake springs back when touched on top. The top will be browned and edges will come away from the tin.
Cool in tin for 5 minutes and then carefully invert out, remove parchment paper and cool completely on a wire rack.

For Custard Cream:

Add custard powder in a small bowl and mix it with 1/4 cup of milk and keep it aside.
In a pan, boil remaining milk adding sugar. Add custard mixture to this and cook for a minute until the mixture boils and thickens.
Transfer into a bowl, cover with cling film such that it touches the custard and refrigerate until cooled.
In a bowl, add whipping cream and whip till stiff peaks form.
Once the custard cools completely, beat the custard until creamy and smooth.
Add custard to the whipped cream in two portions and whip again until the stiff peaks form. (Add coloring of your choice if you wish and mix).
Transfer the cream to the piping bag fitted with a round nozzle.

Assembling the Cake: