So easy and delicious, this Sujon Berry Custard Cake recipe whips up in a few minutes and it sure to please being moist, sweet and totally addictive! Serve it up with some whipped cream, yoghurt or be totally decadent with your fav icecream😉
4 eggs (whites separated from yolks), room temp
3/4 cup sugar
120g butter, melted
1 tsp vanilla extract
3/4 cup all purpose flour
2 cups milk lukewarm
1 ½ cups *Sujon Frozen Berries – I use raspberries
Icing sugar for dusting cake
Preheat oven to 190 C. Grease and Line 20 x 20cm baking dish with baking paper, OR you can put the mixture into muffin tins for individual serves.
Separate eggs and beat egg whites to stiff. Set aside.
Beat the egg yolks & sugar until light. Add butter and vanilla. Beat for two mins. Add the flour and mix it in until fully incorporated.
Slowly start adding the milk and beat until everything is well mixed together.
Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. The batter is very thin at this stage but don’t worry.
Pour batter into baking dish and scatter over raspberries. It will sink into the cake as it bakes.
Bake for approx 60 minutes or until the top is lightly golden and cake doesn’t wobble.
Cool and dust heavily with powdered sugar, ENJOY!🙂
Thank-you Ross Pettigrew for your wonderful recipe!
Find your nearest Sujon Frozen Berries stockist here:
*The frozen berries that Sujon stock include: raspberries, blackcurrants, blueberries, gooseberries, boysenberries, strawberries, cherries, cranberries, redcurrants, blackberries, mixed berries,
Purchase Sujon Blackcurrant Powder Direct
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