The Layered Custard Cake is a timeless dessert that combines light and airy sponge cake layers with a rich, velvety custard cream filling, all topped with a cloud of whipped cream.

This elegant cake is perfect for any occasion, from birthdays to afternoon tea gatherings, offering a balance of textures and flavors that is both indulgent and refreshing.

Its versatility allows for creative toppings like fresh fruit or chocolate shavings, making it as visually stunning as it is delicious.

Whether you’re celebrating a special event or simply treating yourself, this cake is sure to impress.

Ingredients
For the Sponge Cake:

4 large eggs (room temperature)
1 cup (200g) granulated sugar.

1/2 cup (120ml) whole milk (room temperature)
1/2 cup (120ml) vegetable oil.

1 tsp vanilla extract
1 1/2 cups (190g) all-purpose flour.

1 1/2 tsp baking powder
1/4 tsp salt
For the Custard Cream:

3 cups (720ml) whole milk
3 large egg yolks.

3/4 cup (150g) granulated sugar
1/3 cup (40g) cornstarch.

1 tsp vanilla extract
2 tbsp unsalted butter.

For Assembly and Topping:

1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar.

Fresh fruit (berries, mango slices, or kiwi) or chocolate shavings (optional)

Instructions:
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