custard cake

Custard cake


Bake fluffy sponge dough and add custard cream afterwards.The custard cream contains butter and is rich and smooth.


  • Whole egg (M size) 1 piece
  • Caster sugar 40g
  • Starch syrup 6g
  • Light flour 35g
  • Milk 15g
  • Unsalted butter 15g


  • Water 50g
  • Granulated sugar 65g

Custard cream

  • Milk 80g
  • Egg yolk 1 egg (18-20g)
  • Granulated sugar 20g
  • Light flour 10g
  • Unsalted butter 20g


  1. Put the whole eggs, caster sugar, and starch syrup in a bowl, loosen them, and heat them over a hot water bath to about the same temperature as human body temperature.
  2. Once the hot water bath is empty, heat the milk and unsalted butter in a separate bowl.
  3. Whisk 1 with a hand mixer.As a guideline, beat on high speed for about 2 minutes until it becomes whitish and thick, then beat on low speed for 1 minute to improve the texture.
  4. Sift the flour and add in about 3 portions, then mix with a rubber spatula, being careful not to knead.
  5. Add some of the dough to a bowl of warmed milk and unsalted butter and mix well with a whisk.
  6. Once mixed well, put it back into the egg bowl and mix thoroughly with a rubber spatula.
  7. Spray a muffin tin with oil spray, put the batter into a piping bag, and pipe into 6 equal pieces (about 25g each).
  8. Bake in an oven preheated to 180℃ for about 11 minutes.*The baking time may vary slightly, so please check the baking color to judge.
  9. After baking, cover the surface with a baking sheet, place a wire rack on it, and flip it over.
  10. It will pop right out of the mold, so let it cool on a wire rack with the surface facing up.*If you leave it upside down, the adhesive side to the sheet will get stuffy and come off, so immediately turn it upside down and let it cool.
  11. Custard cream : Place egg yolks, granulated sugar, and soft flour in a heat-resistant bowl and mix with a whisk.
    Meanwhile, put the milk in a mug and heat it in the microwave at 600W for 40 seconds.
  12. Add the milk in two parts to the bowl and mix with a whisk.Strain once with a tea strainer.
  13. Cover loosely with plastic wrap and heat in the microwave for 1 minute.It will be solid in some places, so mix it all together with a whisk to make it smooth.
  14. Heat for another minute.Mix well with a whisk.
  15. Cover the surface with plastic wrap.Fill a plastic bag with ice water and place it on top of the cream to cool it quickly.
  16. Once the cream has cooled well, use a hand mixer with the blade attached to one side and knead it again until it is smooth.
  17. Add unsalted butter that has been brought to room temperature.
  18. Mix well with a hand mixer, and finally mix everything well with a rubber spatula.
  19. Finishing : Place the syrup ingredients in a pot and bring to a boil to dissolve the sugar.
  20. Transfer to a bowl and let cool completely.
  21. Spread a quick layer on the surface of the baked and cooled sponge dough.
  22. Use a chopstick to make a hole on the side for pouring the cream.
  23. our cream into the choux nozzle (round nozzle is also acceptable) and squeeze into the hole (approximately 12g each).*Please be careful not to add too much as the surface will burst.