Simple Kiwi Custard Sponge Cake

I am absolutely ecstatic to share with you the delightful Simple Kiwi Custard Sponge Cake!

Bursting with a variety of flavors and textures, this fluffy cake with c creamy custard that will transport your taste buds to dessert paradise.

My simple step-by-step recipe will guide you through the process of creating this delightful kiwi cake in the comfort of your own home, with minimal effort required.

Imagine sinking your teeth into a light sponge cake with chocolate sprinkles, and generously topped with a kiwi filling and a velvety custard.

As if that wasn’t enough, the cake is then beautifully decorated with fresh kiwi slices, adding a burst of freshness to the already splendid creation.

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Preparing the delicate custard for this dessert is a breeze, thanks to my easy-to-follow recipe.

Even if you’re a novice in the kitchen, you’ll be able to achieve the perfect consistency on your first try by following a few helpful tips.

Unlike traditional custard recipes that call for numerous egg yolks, my version requires only 1 egg.

The custard thickens effortlessly thanks to the addition of simple starch.

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

The result is a sponge cake that is incredibly soft and velvety, with the chocolate sprinkles adding not only a delightful taste but also a visually striking contrast.

The golden cake, speckled with small chocolate bits, looks absolutely magical.

If you prefer, you can even add chocolate pieces into the dough instead of sprinkles.

The thick emerald filling, made from kiwi and other common ingredients, adds a burst of vibrant color and flavor to the sponge cake.

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Now, let’s talk about the art of decorating this Simple Kiwi Custard Sponge Cake.

To create a visually stunning presentation, arrange small slices of kiwi on the sponge cake in the shape of delicate flowers.

For an extra touch of whimsy, sprinkle a dash of sprinkles in the center of each flower.

The result is a breathtaking display of emerald-hued flowers blooming atop the velvety custard.

As you take your first bite, you’ll be greeted with an explosion of flavors that will leave you craving for more.

Don’t miss the opportunity to treat your loved ones to this fabulous delicacy!

how to cook Simple Kiwi Custard Sponge Cake?

STEP 1

Пирог с киви 10

Let’s get started by preheating the oven to 180°C (350⁰F). In a medium bowl, combine flour, baking powder, and salt, and give it a good stir.

STEP 2

Пирог с киви 9

Now, grab a large bowl and place the softened butter in it. Add sugar and beat it with a mixer at medium speed until it becomes creamy and smooth.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!

STEP 3

Пирог с киви 8

Next, add the eggs to the sugar-butter mixture one at a time, making sure to mix thoroughly after each addition.

STEP 4

Пирог с киви 7

Now, it’s time to add the flour mixture into the egg-butter mixture. Pour in a portion of the flour mixture, followed by the milk, and then add the remaining flour mixture. Mix everything together with a mixer at low speed until you achieve a smooth dough.

STEP 5

Пирог с киви 6

To make things even more delicious, pour in the chocolate sprinkles and gently mix it into the dough.

TIPS: If you don’t have any chocolate sprinkles on hand, don’t worry! You can easily replace them with finely chopped chocolate or even chocolate chips. Get creative!

STEP 6

Пирог с киви 5

Grease a 20cm x 20cm square baking tin with butter and sprinkle it with flour. Pour the dough into the prepared tin and level the top with a spatula.

STEP 7

Пирог с киви 4

Place the tin with the dough in the preheated to 180°C (350⁰F) oven and bake for about 20 minutes until it turns a beautiful golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 8

Пирог с киви 3

Once the cake is done, let it sit in the tin for 5 minutes. Then, remove it from the tin and let it cool completely on a wire rack.

TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.

STEP 9

Пирог с киви 2

While the cake is cooling, peel the kiwi, cut it in half lengthwise, and slice it up.

TIPS: Peeling kiwi can be made simple with a vegetable peeler or a small sharp knife. Choose the method that works best for you.

STEP 10

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

In a small bowl, mix cornstarch with 2 tablespoons of grape juice until well combined.

TIPS: Any clarified juice, such as apple juice without pulp, can be used as a replacement for grape juice.

STEP 11

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

In a saucepan, combine water, the remaining grape juice, sugar, and kiwi slices. Stir everything together.

STEP 12

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Place the saucepan on the stove and bring the mixture to a boil. Let it cook over medium heat for about 3 minutes.

STEP 13

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Now, pour the cornstarch mixture into the kiwi syrup, give it a good stir, and bring it to a boil. Remove it from the heat and let it cool.

STEP 14

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Then, let’s whip up that custard according to this recipe and let it come to room temperature. Grab a medium bowl and beat the softened butter with a mixer until it’s nice and fluffy. Keep beating and slowly add in the custard.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

STEP 15

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Now, let’s get our baking tin ready. Grease a 20cm x 20cm square baking tin with some vegetable oil and line it with cling film. Take the cooled sponge cake and pop it into the prepared tin.

TIPS: If you’re feeling adventurous and want to make a multi-layer cake, go for it! Just cut your cake in half lengthwise. But remember, you’ll need to double the amount of the custard cream to ensure each layer is adequately covered.

STEP 16

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Next up, it’s time to spread that delicious kiwi filling all over the sponge cake. Make sure it’s nice and even. Stick the whole thing in the fridge and let it cool completely.

STEP 17

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Once it’s cooled, it’s time to use that butter custard. Spread it out evenly over the filling.

TIPS: When it comes to spreading the custard cream over the cake, using a pastry spatula will make your life much easier. It’s a handy tool that allows for a smooth and convenient application.

STEP 18

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Now, let’s get fancy and decorate the cake with some kiwi slices and chocolate sprinkles.

STEP 19

Simple Kiwi Custard Sponge Cake - VIDEO RECIPE

Finally, it’s time to dig in! Cut Simple Kiwi Custard Sponge Cake into equal pieces and serve it up with a nice cup of tea. Bon appétit!

Simple Kiwi Custard Sponge Cake

Ingredients:

for the sponge cake

  • Eggs – 2 pcs. (100 g)
  • Sugar – 1/2 cup (100 g)
  • Flour – 1 cup (160 g)
  • Milk – 2 tbsp. (30 g)
  • Baking powder – 1 tsp. (5 g)
  • Salt – 1/8 tsp. (1 pinch)
  • Softened butter – 1/2 cup (120 g)
  • Chocolate sprinkles – 2 tbsp. (24 g)

for the filling

  • Corn starch – 2 tbsp. (16 g)
  • Kiwi – 5 pcs. (400 g)
  • Grape juice – 1/4 cup (63 g)
  • Water – 1/4 cup (63 g)
  • Sugar – 1/4 cup (50 g)

for the custard cream

  • Custard cream – 1 portion (400 g)
  • Softened butter – 1/4 cup (60 g)

additionally

  • Kiwi
  • Chocolate sprinkles

Cooking steps:

Sponge cake

  1. Add flour, baking powder and salt to a medium bowl and stir.
  2. Place softened butter in a large bowl, add sugar, beat with a mixer at medium speed until creamy. Add eggs one at a time, mixing thoroughly after each addition.
  3. Pour part of the flour mixture into the egg-butter mixture, then pour in the milk, add the remaining flour mixture, mix with a mixer at low speed until smooth. Add chocolate sprinkles and mix gently.
  4. Place the resulting dough into a pre-greased and floured 20cm x 20cm square baking tin.
  5. Bake in a preheated oven at 180°C (350⁰F) for 20 minutes. Leave the finished cake in the tin for 5 minutes. Remove from tin and let cool completely on a wire rack.

Filling

  1. Peel the kiwi, cut in half lengthwise, and cut into slices.
  2. Pour cornstarch into a small bowl, add 2 tbsp. (30 g) of the grape juice, mix thoroughly.
  3. Pour water into a saucepan, the remaining grape juice, add sugar, add kiwi slices, stir. Place the saucepan on the fire, bring to a boil, cook over medium heat for 3 minutes. Pour in the starch mixture, stir, and bring to a boil. Remove from heat, cool slightly.

Custard cream

  1. Prepare the custard according to this recipe and bring to room temperature.
  2. Place softened butter in a medium bowl and beat with a mixer until fluffy. Continuing to beat, gradually add custard, mix well.

Assembly

  1. Grease a 20cm x 20cm square baking tin with vegetable oil and line with cling film. Place the cooled sponge cake into the prepared tin. Evenly distribute the prepared kiwi filling onto the sponge cake. Place in the refrigerator until completely cooled.
  2. Spread the butter custard on top of the cooled filling and spread evenly.
  3. Decorate the finished cake with kiwi slices and chocolate sprinkles.

2 Comments

  1. A simple recipe with detailed descriptions. So delicious without a doubt. It’s important that it looks so impressive!

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