@joyfulhomecooking: Strawberry Custard Cake Sponge cake •3 eggs •100 g sugar •80 ml milk •70 ml neutral oil •1 tsp vanilla extract •Lemon zest •150 g flour •2 tsp baking powder •Pinch of salt For soaking •200 ml milk Pastry cream •450 ml milk •100 g sugar •35 g cornstarch •4 egg yolks •1 tsp vanilla extract •150 ml whipping cream Strawberries and blueberries for decoration Method: 1.Beat eggs and sugar until very light and fluffy. Add vanilla and lemon zest. 2.Mix in milk and oil. Gently fold in flour, baking powder, and salt until just combined. 3.Pour into a greased pan and bake at 175°C for 17–23 minutes, until a toothpick comes out clean. 4.Soak the sponge cake with milk until lightly moist. For the pastry cream: 1.Heat milk with vanilla until just before boiling. 2.Whisk egg yolks, sugar, and cornstarch, then add a little hot milk to temper. Return everything to the pot and cook until thick (5–7 min). Cover and chill completely, then whisk briefly before using. 3.Whip cream to soft peaks and fold into the pastry cream. Spread over the sponge. 4. Slice the strawberries and arrange them in a flower shape on top of the cream. Chill 3–4 hours before serving.
