Monday, 7 August 2017

Frasier the English way: a berry custard sponge recipe

I saw a wonderful cake on a French website and decided I had to make it. The original cake, a Frasier, it's a strawberry cake made of sponge and filled/covered with custard that requires 8 eggs. I wanted to make an English version without the butter, so here it is, with less eggs and ingredients that are found here. I also added blueberries, why not?

Strawberry & blueberry custard sponge
  • For sponge: 3g baking powder; 63g white flour; 46g sugar; 2 eggs; bit of oil for the tin
  • For custard:1/2tsp vanilla extract; 27g cornflour; 2 yolks; 50g sugar; 250ml milk
  • To decorate: a punnet of strawberries and one of blueberries

Start with sponge. Separate the eggs and beat the whites until stiff, as if you are making a meringue. Add sugar gradually, yolks, flour and baking powder. Oil your baking tin and pour in the sponge mix. Bake at 180C (gas mark 4) for 30 mins or until it's cooked. I use a toothpick to find out if the inside has cooked. Let it cool.

While the sponge is baking, you can make the custard. Boil the milk with the vanilla extract and half of the sugar. Let it cool. Beat the yolks with the other half of the sugar and add cornflour. Add the yolk mixture to the cooled milk one and place on the hob. Cook, stirring often, until it thickens (see pic for consistency). Cool the custard. 

Cut the sponge in half with a bread knife. Sandwich with fruit and custard. Keep some fruit and custard for the top. Voila' a frasier with an English twist!

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