This cake, combining vanilla sponge with the traditional filling of milk tart custard, is a popular sweet dish from South Africa. It merges the beloved flavors of milk tart into a simple, moist sponge that can be baked in a pan and cut into squares.
The sponge itself has a light hint of cinnamon spice, while the custard adds the creamy texture characteristic of classic milk tart. Cinnamon is also an important element in the flavor profile of traditional milk tart recipes. Since the custard is prepared separately, there is no need to attempt baking the delicate milk tart filling directly onto the cake.
Milk Tart Cake Recipe
This cake is a combination of vanilla sponge and milk tart custard filling. The sponge turns out soft and vanilla-flavored, topped with creamy cinnamon custard. It retains the familiar aromas of milk tart but is presented in the form of a convenient sponge that can be baked in a pan and sliced into individual squares. The sponge is lightly seasoned with cinnamon, and the custard provides the creamy finish typical of classic milk tart. Cinnamon remains an important part of the flavor in traditional milk tart recipes. Because the custard is made separately, there is no need to worry about trying to bake the fragile milk tart filling on top of the sponge.
Ingredients
For the Sponge
- 3 room temperature eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 125g melted and cooled butter
- 1 cup milk
- 2 cups sponge flour
- 4 teaspoons baking powder
- ½ teaspoon ground cinnamon
For the Custard
- 500ml milk
- 1 cinnamon stick
- 1 tablespoon butter
- 1 tablespoon flour
- 1½ tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ cup sugar
- 2 eggs
- 1 teaspoon ground cinnamon, for dusting
Instructions
Making the Sponge
- Preheat oven to 180°C and grease a baking tray.
- Beat eggs and sugar until light and fluffy.
- Add vanilla extract, cooled melted butter, and milk. Mix until combined.
- Sift the sponge flour and baking powder into the mixture, then stir in the cinnamon. Mix until combined, avoiding overmixing after adding the flour.
- Pour the batter into the prepared baking tray and bake for 25–30 minutes or until done.
- Allow the sponge to cool completely before applying the custard.
Making the Custard
- Heat the milk, butter, and cinnamon stick in a saucepan over medium heat until hot, without boiling vigorously.
- In a separate bowl, whisk together the flour, cornstarch, vanilla extract, sugar, and eggs until smooth.
- Slowly pour a little warm milk into the egg mixture. This helps equalize temperatures before everything goes back into the saucepan.
- Return the mixture to the saucepan and stir constantly over medium heat until the custard thickens.
- Remove the cinnamon stick and pour the custard over the cooled sponge. Spread evenly.
- Dust with ground cinnamon.
- Chill for at least 30 minutes before slicing into squares.
To prevent lumps in the milk tart custard, it is necessary to gradually add warm milk while whisking the egg mixture. One should not pour all the hot milk into the eggs at once. After the mixture is back on the stove, continue stirring until it thickens. Custards containing eggs and starch require close attention, as high heat can lead to lumps or curdling. Gradually adding hot milk and continuous stirring are standard methods for maintaining the smoothness of homemade custard. If small lumps do form in the custard, pushing it through a fine sieve before pouring onto the sponge will help smooth the texture.
Why should the sponge cool before adding the custard?
The custard should not be poured onto a hot sponge. A freshly baked sponge continues to release heat and steam, which can affect the consistency of the filling. The sponge must be allowed to cool completely before applying the warm custard. The custard will further set as it cools and chills. Similar milk tart style dishes are chilled before serving so that the filling can properly stabilize.
If you enjoy milk tart and vanilla sponge, this recipe gives you a reason not to choose between them. The sponge is simple, soft, and lightly spiced, while the cinnamon custard transforms it into something very close to the impression of milk tart. This is an uncomplicated way to present a favorite South African dish as a cake.
