Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Custard Slab Cake, the All-Time Favorite Traybake
· 6 servings
Preheat the oven
Preheat the oven to 170 °C.
Make the custard
Pour the milk (750ml) into a saucepan and start heating it. Sweeten with sugar. Once the milk is hot, almost boiling, add the remaining milk in which you've whisked both packets of vanilla custard powder. Stir until it thickens, then keep it on a gentler heat for about five more minutes, until the custard is nicely thickened.
Whip up the batter
Whisk the eggs and sugar together until foamy. Add the oil, water, and flour mixed with baking powder. Mix into a smooth, lump-free batter.
Spread the batter on the tray
Pour the batter onto your prepared baking tray (ideally around 26 x 35 cm), either lined with baking paper or greased with oil and dusted with fine-ground flour.
Top with custard
Pour the custard over the batter, spreading it reasonably evenly. It won't come out perfectly even, and that's the charm of it — once baked, bits of batter will peek out here and there between the custard.
Bake
Bake in the preheated oven for 40 minutes.
Spread with sour cream
After this time, take it out of the oven and immediately spread sour cream all over the top of the cake. Sprinkle with cinnamon sugar and leave to cool.
Serve
Cut into squares and serve.