Today's Tasty Pick: Freshly baked Custard Cake

It’s Heritage Day, baby!

And while we are keeping things light in the kitchen today, that doesn’t mean you can’t treat yourself a little — especially since it’s not a long weekend and work is calling tomorrow. So why not indulge in something sweet and totally worth it?

If you are with me on that, I have got just the thing: a warm, dreamy Freshly Baked Custard Cake that you can whip up right at home! Forget the store-bought stuff — this one’s all about that homemade magic using simple ingredients you have probably already got.

So, ready to spoil yourself while you kick back and relax? Let’s bake this beauty and make today extra delicious!

Warning: This recipe is dangerously good — it might just steal the #1 spot on your favourites list

How to make Freshly baked Custard Cake

Ingredients:

1 cup (125g) all-purpose flour
1 tsp baking powder
½ cup (100g) sugar
3 large eggs
½ cup (120ml) vegetable oil (or melted butter)
½ cup (120ml) milk
1 tsp vanilla essence
½ cup (120g) custard powder
A pinch of salt

Optional for topping:

Icing sugar for dusting
Fresh cream or custard for serving

Method:

Preheat oven to 180°C (350°F). Grease and line a round or square cake tin.
Mix dry ingredients: In a bowl, sift flour, baking powder, custard powder, and salt.
Beat eggs and sugar: In another bowl, whisk eggs and sugar until light and fluffy.
Add wet ingredients: Mix in oil (or butter), milk, and vanilla essence.
Combine: Gradually fold the dry mixture into the wet mixture until smooth. Do not overmix.
Bake: Pour batter into the tin and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the cake to cool, dust with icing sugar, and serve with custard or cream.