Introduction

There’s something magical about the first bite of a perfectly soft sponge layered with silky custard cream — it melts on your tongue like a whisper of sweetness. This Light & Silky Custard Sponge Cake is more than dessert; it’s a nostalgic comfort that feels like a hug in every forkful.

Whether it’s a celebration, a cozy weekend treat, or an afternoon pick-me-up, this cake brings joy to the table. Its cloud-like sponge paired with smooth vanilla pastry cream makes it a timeless family-friendly comfort food — elegant enough for guests, yet simple enough for any home baker.

This recipe is crafted for real kitchens — using accessible ingredients, tested techniques, and clear instructions that ensure professional-level results. You’ll fall in love with how effortlessly this homemade custard cake comes together, turning everyday ingredients into something extraordinary.

 

 

Ingredients & What Each One Does

For the Sponge Cake

• 4 large eggs (room temperature): Create lift and airiness — the foundation of a light sponge.
• 1 cup (200 g) granulated sugar: Stabilizes whipped eggs, adds sweetness and tenderness.
• ½ cup (120 ml) whole milk, warmed: Adds moisture and helps maintain the batter’s volume.
• ½ cup (120 ml) neutral vegetable oil: Keeps the cake soft even after refrigeration.
• 1 tsp vanilla extract: Adds warmth and depth to both cake and custard.
• 1½ cups (190 g) all-purpose flour, sifted: Builds structure without heaviness.
• Pinch of salt: Balances flavor and enhances sweetness.

For the Custard Cream (Pastry Cream)

• 3 cups (720 ml) whole milk: Forms a creamy base.
• 3 large egg yolks: Add richness, color, and smooth texture.
• ¾ cup (150 g) sugar: Sweetens and helps stabilize.
• ⅓ cup (40 g) cornstarch: Thickens to create a sliceable, silky custard.
• 1 tsp vanilla extract or paste: For deep vanilla flavor.
• 2 tbsp unsalted butter (optional): Adds shine and richness.

For Assembly & Topping

• 1 cup (240 ml) heavy whipping cream: For light, feathery frosting.
• 2 tbsp powdered sugar: Sweetens whipped cream smoothly.
• Optional garnish: Fresh berries, fruit compote, chocolate curls, or nuts.

 

 

Step-by-Step Instructions

1. Prep

Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment. Lightly grease and flour. Bring eggs to room temperature.

2. Whip Eggs & Sugar

Beat eggs and sugar together until pale, thick, and tripled in volume (ribbon stage).

3. Fold in Liquids & Flour

Stir vanilla into the warm milk and oil. Fold gently into the whipped eggs, then sift in flour and salt in three additions. Fold delicately to keep the batter airy.

4. Bake the Sponge

Divide batter into pans. Bake 18–22 minutes or until lightly golden. Cool completely before layering.

5. Make the Custard Cream

Heat milk to a simmer. In a bowl, whisk yolks, sugar, and cornstarch until smooth. Temper with warm milk, return to heat, and whisk until thickened. Stir in vanilla (and butter if using). Chill 2 hours.

6. Whip the Cream

Beat heavy cream and powdered sugar to soft peaks.

7. Assemble

Layer one sponge with custard, top with the second sponge, frost with whipped cream, and garnish. Chill 1 hour before serving.

 

 

Why You’ll Love This

• Light yet luscious: The perfect balance of airy sponge and silky cream.
• Homemade luxury: Bakery-quality results from simple pantry staples.
• Perfect make-ahead dessert: Both cake and custard can be prepped in advance.
• Versatile: Great for birthdays, holidays, or afternoon coffee.
• Kid- and guest-approved: Soft, creamy, and irresistibly comforting.

 

Tips

• Use room-temperature eggs for maximum volume.
• Fold gently — overmixing deflates the sponge.
• Chill thoroughly before slicing for clean layers.
• Weigh ingredients for precision and consistent texture.
• Whip cream fresh before serving for the fluffiest finish.

 

Variations

• Lemon Custard Cake: Add lemon zest to both sponge and custard.
• Chocolate Version: Replace ¼ cup flour with cocoa powder.
• Tropical Twist: Layer with mango or passionfruit purée.
• Coffee Custard: Add espresso powder to the custard for depth.

 

FAQs

1. Can I use cake flour instead of all-purpose flour?
   Yes, for an even lighter texture.
2. Can I make it dairy-free?
   Use almond milk and coconut cream alternatives.
3. How long does it last?
   Up to 3 days refrigerated.
4. Can I freeze it?
   Freeze sponge separately; assemble fresh for best results.
5. Why did my sponge deflate?
   Overfolding or underbaking — be gentle and bake fully.
6. Can I make mini cakes?
   Absolutely! Use cupcake tins or mini springform pans.
7. Can I flavor the whipped cream?
   Yes — add cocoa, coffee, or citrus zest.
8. Is it okay to use a hand mixer?
   Definitely. It may take a few minutes longer.
9. What’s the best oil to use?
   Neutral oils like canola or sunflower.
10. Can I use low-fat milk?
    Yes, but whole milk gives better richness.

 

Health Benefits

• High in protein from eggs and milk.
• Less butter-heavy than traditional layer cakes.
• Portion-controlled—light yet satisfying slices reduce overindulgence.
• Homemade ingredients mean no artificial stabilizers or preservatives.

 

How to Serve

Serve chilled, sliced cleanly with a hot knife for smooth edges. Pair with a fresh berry compote or drizzle of caramel. Perfect with coffee, tea, or as a dessert centerpiece for family gatherings.

 

Make Ahead & Storage

• Make Ahead: Prepare custard up to 2 days in advance.
• Store: Refrigerate the assembled cake up to 3 days.
• Freeze: Sponge layers freeze well; thaw before assembling.

 

Conclusion

This Light & Silky Custard Sponge Cake is the perfect marriage of texture and flavor — soft, creamy, and beautifully balanced. It’s a dessert that feels elegant yet approachable, ideal for both everyday indulgence and special celebrations.

Simple ingredients, careful technique, and heartfelt effort come together to create a showstopper that everyone will love. So take your time, whisk with care, and enjoy the sweet reward — a homemade masterpiece that truly melts in your mouth.