celebrating 130 years 1884-2014

Custard Spiced Teacake

By Chelsea Sugar
Custard Spiced Teacake
10 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 35 mins
  • Cooking time 50 mins
  • Serves

    ¼ cup (35g) custard powder
    ¼ cup (55g) Chelsea Raw Caster Sugar
    2 cups (500ml) milk, extra
    1 tsp mixed spices

    125g unsalted butter, softened
    1 cup (220g) Chelsea Raw Caster Sugar
    1 tsp vanilla extract
    2 large eggs, lightly beaten
    2 cups (330g) self raising flour, sifted
    2/3 cup (160ml) milk

    10g butter, melted
    1 tbsp Chelsea Raw Caster Sugar
    1 tsp mixed spice


    Whisk custard powder, Chelsea Raw Caster Sugar, mixed spice and ¼ cup of milk to form a paste. Add remaining milk and pour into a saucepan. Stir over medium heat, until mixture boils and thickens. Transfer to a bowl, cover custard with plastic wrap to prevent a skin from forming.
    Preheat oven to 180°C conventional (160°C fan forced). Grease and line the base and sides of a 22cm springform pan.


    Beat butter and Chelsea Raw Caster Sugar with an electric mixer until light and creamy. Add vanilla and eggs beating well after each addition.
    Gently fold in flour and milk in two batches.
    Spread half of the cake mixture into prepared pan then dollop half of the custard on top. Repeat with remaining cake mixture and custard. Using a knife lightly swirl the custard through the cake mixture.
    Bake for 50-55 minutes or until skewer inserted into cake comes out clean. Cool in pan 10 minutes before turning onto wire rack.


    Brush warm cake with butter and sprinkle with Chelsea Raw Caster Sugar and mixed spice.


    For a flavour twist add 1 cup of fresh or frozen raspberries with the custard and flaked almond to the topping.

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Average Rating
(2 reviews)

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Fantastic easy cake to make, ices easy for birthdays with both fondant or buttercream.

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Great easy to make

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