Jelly Fruit Cake with Custard Filling Recipe

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Jelly Fruit Cake with Custard Filling

Baking Summary

  • Oven Temperature: 180°C
  • Baking Time: 35 minutes
  • Mould Size: 9"

    • Ingredients

    Sponge Cake

  • 300 g of Sponge Mix Flour
  • 6 Eggs
  • 65 ml of Orange Juice
  • 65 ml of Cooking Oil

    • Custard Filling

  • 100 g of Sugar
  • 150 ml of Milk
  • 180 ml of Water
  • 30 g of Custard Powder
  • 30 g of Corn Flour
  • 25 g of Gelatin

    • Fruit Jelly

  • 25 g of Instant Jelly Powder
  • 100 g of Sugar
  • 500 ml of Water
  • Mixed slices of fruits such as peaches, pineapples, strawberries or kiwi fruits

    • Preparation

    1. Please refer to the sponge cake recipe.

    Custard Filling

    1. Mix all the custar: filling ingredients and boil.
    2. Pour custard filling on top of the sponge cake.

    Fruit Jelly Topping

    1. Bring topping ingredients boil. Set aside.
    2. Arrange sliced fruits or top and pour in jelly topping.
    3. Keep in lirfreezer for 2 hours before serving.

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