RHUBARB CUSTARD
SHORTCAKE
PREP + COOK TIME HOUR MINUTES
+ COOLING
SERVES
gbuttersoftened
¾cup(
g)castersugar
eggsatroomtemperature
cups(g)WhiteWings
SelfRaisingFlour
⅓cup(g)WhiteWings
Custard Powder
gthinrhubarbstalkswashed
trimmed
gbuttermelted
teaspoonscastersugarextra
CUSTARD
¼cup(g)WhiteWings
Custard Powder
⅓cup(g)castersugar
½cups(ml)milk
gbutter
teaspoonvanillabeanpaste
Makethecustard
Preheatovento
C
Cfan
Greaseacmspringformcakepan
linebaseandsidewithbakingpaper
Beatsoftenedbutterandsugarin
asmallbowlwithanelectricmixer
untilpaleandfluffyGraduallyadd
lightlybeateneggsuntiljust
combinedaftereachadditionOn
low speedaddcombinedflourand
custardpowderinbatchesuntil
smoothandcombined
Spreadhalfthecakemixtureinto
preparedpanlevelthesurface
Spreadcustardoverthecakemixture
leavingacmborderDollopsmall
spoonfulsofremainingcakemixture
aroundedgeofpanthenontop
of custardcarefullyspreadcake
mixturewiththebackofawet
spoon tocoverthecustard
Cutrhubarbtofitthetopofthe
pan(seestep
below)cutthicker
stemsinhalflengthwaysPosition
rhubarbonthecakebrushwith
meltedbutterthensprinkle
with extrasugar
1
Selectrhubarbwithcrispstraight
wellcolouredstalksDrawacm
circleonbakingpaperposition
rhubarbstemstrimtofittopofpan
2
Spooncustardoverhalfthebatter
inpanThendollopwithsmall
spoonfulsoftheremainingcake
batterUsingthebackofawetspoon
willhelpevenlyspreadthemixture
Bakefor
hour
minutesor until
askewerinsertedintocentrecomes
outcleanCoolinpanServedusted
withicingsugarifdesired
CUSTARD
Combinecustardpowderandsugar
inasmallsaucepanovermedium
heatgraduallystirinmilkCook
stirringuntilmixtureboilsand
thickensslightlyRemovefromheat
stirinbutterandvanillatransferto
bowlCoversurfacedirectlywith
plasticwrapcoolWhiskuntil
smoothbeforeusing
3
Dustcakewithicingsugarto
serveandaccompanywiththick
creamorscoopsofvanillaicecream
TEST
KITCHEN
NOTES
White Wings flours are
triple sifted to save prep
time. A special blend of
raising agents is added to
White Wings Self-Raising
Flour to give optimum
lightness and rise to
your cakes.
#THEWEEKLYEATS