Sponge-Cake /Gateaux (whisking method) and Chocolate topping

This is a recipe that my dear sister-in-law taught me several years ago. It has been well tried and tested and i have made my own variations on it (pineapple and white custard with coconut). Though I haven't made it for ages so there are no pics yet.


Pineapple & White Custard Version (without cocoa powder)

Sponge-Cake /Gateaux (whisking method) and Chocolate custard topping

Cake mix:
4-5 eggs
3/4 cup sugar
3/4 cup oil
1 1/2 cups of flour (plain)
3 teaspoons baking powder
small pinch salt
1-2 teaspoons cocoa powder if making chocolate cake.

Chocolate custard topping:

2 cups milk
3 tablespoons sugar
2 tablespoons cornflour
2 tablespoons cocoa powder


For the cake mix:
Whisk the eggs until white then add the sugar and whisk until the mixture is stiff and creamy.
Stir the oil gently into the mixture.
Sieve the dry ingredients ( flour, baking-powder, salt and cocoa) and  fold into the mixture in a figure of 8 pattern, turning the bowl as you go.

Pour into cake tin and bake in a preheated oven at 200 deg Centigrade until cake has risen and a knife comes out clean when testing.

Chocolate custard topping:

Dissolve the cornflour, sugar and cocoa in a little of the milk and put the rest on to heat. When the milk is almost boiling add the rest and bring to the boil, stirring until it thickens.

Spread over the cake. If you want to split the cake to fill it with the custard you may need to increase the quantity of the custard. It is also nice with sliced banana with the custard in the middle.

To decorate sprinkle with chopped nuts or flaked almonds or even crushed chocolate wafer bars.

TIP:If you are in a hurry you can cool the custard by placing the saucepan in a bowl of cold water and stir the custard so that a skin doesn't form.

This cake sounds so nice since I love cake, custard, chocholate......
I tried it yesterday. I divided the batter into 2 9inch round tins to make a layer cake.
The only problem was, that I by mistake put the salt for the baby's rice into the custard, that I was cooking at the same time I am definetly not a great multitasker!
I made the white cake with chocholate custard and bananas in the middle. We would have loved it, if it wasn't for the salty taste and will try it again soon Umm Abderrahman.

As Salamu Alaikum

Wow sister Umm Abderrahman, I can't remember how many times I used salt instead of sugar.

What did you do with the cake then?

sister Aisha for sharing this recipe. Now I need to find someone to make it for me.

Sr Zaza !

Mashallah, you make me laugh
I think we are about the same cooking level, mashallah.
What I did with the cake. Well, my family is big and hungry, mashallah.
We ate it, it had a slightly better taste after cooling down and we keept dreaming about how it would come out next time !

Wa aleikum asalaam,
Umm Abderrahman.

As Salamu Alaikum

Alhamdulillah you ate it after all. Masha Allah you have a great family.

Something to look forward to next time. Insha Allah.

I wonder if a day will come when we can actually email food.

That will be great.....I can retire from the kitchen then.

Asalaamu aleikum wrwb.

Yes, that would be great if we could send eachother dishes via e-mail For now we have to do with the stickers

My daughter went ahead and made this cake again. She doubled the amount of custard. It was a pit shaky with all the filling, but very yummy

Wa jazakumAllahu khairan.
MashaAllah you tried my recipe! I have not made this for ages. The more custard that is used the more this recipe becomes a pudding and the sponge part is fragile particularly with the weight of the custard - but as you say, very yummy!

assalamu alaykum

I always make sponge cakes but I'll try to add the choc topping insha'Allah!
jazakAllahu khayran