Velvet Custard Slices are a refined yet comforting dessert that blends the airy softness of sponge cake with the silky richness of a custard topping. Presented in elegant rectangular portions, each slice reveals a golden crust, a creamy yellow top layer, and a fluffy sponge interior. The visual symmetry and floral garnishes make this cake ideal for festive occasions, afternoon tea, or as a centerpiece for a dessert table. The custard layer is smooth and gently sweet, complementing the light texture of the cake beneath. This recipe is a celebration of texture and balance—delicate, indulgent, and beautifully simple.
INGREDIENTS:
For the Sponge Cake:
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ cup milk
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- Pinch of salt
For the Custard Topping:
- 2 cups whole milk
- 3 tbsp cornstarch
- ½ cup sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tbsp butter
For Garnish:
- Optional: powdered sugar, edible flowers, or chopped pistachios
INSTRUCTIONS:
Step 1: Prepare the Sponge Cake Preheat your oven to 175°C (350°F). Line a rectangular baking tray (9×13 inches) with parchment paper and lightly grease it.
In a mixing bowl, beat the eggs with sugar until pale and fluffy—this should take about 5 minutes. Add vanilla extract, milk, and oil, and mix gently. In a separate bowl, sift together flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the batter.
Pour the batter into the prepared tray and smooth the surface. Bake for 20–25 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Step 2: Make the Custard Topping In a saucepan, combine milk, sugar, and cornstarch. Whisk until smooth. Place over medium heat and stir continuously until the mixture begins to thicken. In a separate bowl, lightly beat the egg yolks. Slowly add a few spoonfuls of the hot milk mixture to the yolks to temper them, then pour the tempered yolks back into the saucepan.
Continue cooking for another 2–3 minutes until the custard is thick and glossy. Remove from heat and stir in butter and vanilla extract. Let it cool slightly, stirring occasionally to prevent a skin from forming.
Step 3: Assemble the Cake Once the sponge cake is cool, pour the warm custard over the top and spread evenly with a spatula. Chill the cake in the refrigerator for at least 2 hours to allow the custard to set.
Step 4: Slice and Serve Using a sharp knife, slice the cake into neat rectangular pieces. Wipe the blade between cuts for clean edges. Garnish with a light dusting of powdered sugar or decorate with edible flowers for a festive touch.
Serving Suggestions & Variations:
- Add a layer of fruit jam between the sponge and custard for a fruity twist.
- Infuse the custard with saffron or cardamom for a South Asian flavor profile.
- Use almond or coconut milk for a dairy-free version.
- Serve chilled with a drizzle of caramel or berry coulis.