Birthday Custard Sponge Cake
This is a really easy and delicious birthday cake that only requires enthusiasm and a pot of sprinkles to decorate!
For the cake
200g plain flour
3 tablespoons Birds Custard Powder
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
4 eggs
225g soft butter
200g caster sugar
2-3 tablespoons milk
1. Preheat the oven to Gas Mark 4 / 180 degrees C. Butter and line two 20cm sandwich tins.
2. Place all the ingredients into a bowl (except the milk) and using a hand mixer (or a food processor) mix into a smooth batter, then add the milk a tablespoon at a time to make a soft dropping consistency.
3. Divide the mixture between the two tins cake tins and bake for 20-25 minutes (mine took 25 minutes as they are quite big sponges)
4. Allow the tins to cool for 5 minutes before removing the cakes onto a cooling rack. Remove the baking paper
For The Buttercream Filling
125g Icing Sugar
4 Teaspoons Bird's Custard Powder
75g Soft Unsalted Butter
1 1/2 Teaspoons boiling water
Sift the icing sugar and custard powder then add the butter. Use a fork to roughly combine the two before mixing with a hand mixer or you will end up covered in icing sugar! When the icing sugar and butter are well combined slowly add the boiling water, this makes the filling easier to spread. Spread the buttercream over the bottom cake and sandwich the two cakes together.
For The Chocolate Icing
60ml Water
2 tablespoons Golden Syrup
125g Caster Sugar (use only 50g if using milk chocolate)
175g Dark/Plain Chocolate
Pot Of Hundreds and Thousands
Combine the water, syrup and sugar in a saucepan, stirring to dissolve over a low heat. Let it come to the boil and then remove from the heat.
Break up the chocolate into small pieces and then add to the pan. Stir until smooth and shiny. Pour over the cake letting it drip down the sides, then sprinkle with hundreds and thousands before the icing sets.
