Sponge Cake with Vanilla Custard and Cranberries
A delightful two-layer dessert featuring a light sponge cake with vanilla custard that settles to the bottom during baking, creating distinct layers. The cake is studded with dried cranberries or raisins for bursts of sweetness and finished with a simple lemon glaze. Perfect for afternoon tea or casual entertaining, this unique cake offers the comfort of homemade pudding baked right into tender cake layers. The custard layer provides rich vanilla flavor while the sponge remains light and airy on top.
Ingredients
- 1 package vanilla pudding mix, 3 1/2 ouncehomemade custard1:3 ratio
more control over sweetness
- 2 cups milk
- 2 tablespoons granulated sugar
- 2 eggs
- ½ cups powdered sugar
- ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ cup oil
- 2 tablespoons dried cranberries or raisins
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Bring milk and granulated sugar to a boil in a saucepan
- 3
Mix remaining milk with vanilla pudding mix in a small bowl
- 4
Pour pudding mixture into boiling milk and stir until thickened
- 5
Set custard aside to cool slightly
- 6
Whisk eggs and powdered sugar with electric mixer until light and thick for about 5 minutes
- 7
Slowly add oil to egg mixture
- 8
Mix in flour and baking powder until just combined
- 9
Fold in cranberries or raisins
- 10
Pour batter into greased 10x2 inch round cake pan
- 11
Spoon vanilla custard over the batter
- 12
Bake for about 35 minutes until golden
- 13
Cool for 10 minutes then flip cake over onto serving plate
- 14
Drizzle with glaze made from powdered sugar, lemon juice, and water when completely cool
Tips
The custard will naturally sink to the bottom during baking, creating beautiful layers without any special technique required.
Make sure to flip the cake while still slightly warm but not hot to prevent the custard layer from breaking.
Let the cake cool completely before adding glaze to prevent it from melting and running off.
Good to Know
Cover and refrigerate for up to 3 days. The custard layer makes this cake best stored chilled.
Can be made 1 day ahead. Add glaze just before serving for best appearance.
Serve chilled or at room temperature. Cut with a sharp knife wiped clean between slices.
Common Mistakes
Don't overmix the batter after adding flour to keep the sponge light
Wait for custard to cool slightly before spooning over batter to prevent curdling
Flip the cake while still warm but not hot to prevent custard layer from cracking
Substitutions
Dairy-Free Swaps
General Alternatives
more control over sweetness
FAQ
Can I use fresh fruit instead of dried?
Fresh berries work but may release moisture during baking. Pat them dry and toss in flour first to prevent sinking.
What if my custard doesn't thicken properly?
Continue cooking on medium heat while stirring constantly. The pudding mix should thicken within 2-3 minutes of boiling.
How long will this cake keep?
Store covered in the refrigerator for up to 3 days. The custard layer makes refrigeration necessary for food safety.