Dessert

Sponge Cake with Custard Filling and Glazed Fruit is for Dessert.

Sponge Cake with Custard Filling and Glazed Fruit takes several minutes to prepare.

Sponge Cake with Custard Filling and Glazed Fruit takes several minutes to cook.

Sponge Cake with Custard Filling and Glazed Fruit makes 8 servings.

The ingredients for Sponge Cake with Custard Filling and Glazed Fruit are:

Cake:
1/2 cup all purpose flour
1 1/4 cup self raising flour
6 eggs, room temperature
1 cup Splenda
2 T boiling water

Custard:
3/4 cup whole milk
1/2 cup 1% milk
1 t vanilla
3 egg yolks
1/4 cup Splenda
2 t all purpose flour
2 t corn starch

Topping:
1/2 pint blueberries
1/4 pint raspberries
1 cup strawberries
4 kiwis, skinned

Glaze:
1/2 cup apricot jam/preserves
1 T water

Whipped cream:
1/2 cup heavy whipping cream
1/4 t vanilla
1/2 T Splenda

Here is how you make Sponge Cake with Custard Filling and Glazed Fruit:

Cake:Custard:In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don't let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it becomes thick. Remove from heat and immediately whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.Glaze:Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid (melted). (Can also heat in the microwave.) Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.Whipped cream:In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.Serving Size: Makes eight servingsNumber of Servings: 8Recipe submitted by SparkPeople user RAVEN_X13.

The nutritional information for Sponge Cake with Custard Filling and Glazed Fruit is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 325.2

• Total Fat: 12.3 g
• Cholesterol: 236.7 mg
• Sodium: 287.2 mg
• Total Carbs: 49.2 g
• Dietary Fiber: 3.8 g
• Protein: 11.1 g