Tuesday, June 9, 2009
Custard & Pear Cake
What I was aiming for: A light tea cake with a layer of vanilla custard and pear slices in the middle.
What I got: A giant scone with a layer of vanilla custard and pear slices in the middle.
I'm not sure if the problem was me or the recipe, but I suspect the latter. I knew something wasn't right when rather than cake batter I had a sticky dough to work with; that's why there's so many and such large air gaps in the cake. The end product wasn't at all bad, and if I had intended to make a giant scone I would have been very pleased. My flatmate is actually the one who noted the resemblance to scones, and she was more than happy to have seconds. And it turned out quite handy two days later when friend came to visit. Intending to bring scones, I told her there was no need as I still had part of giant scone in the fridge!
One thing I really did love was the white, vanilla seed speckled custard. My local supermarket only has custard powder made with wheaten cornflour, so until I remember to grab some next time I'm at a different store, I'll have to continue to use plain cornflour and vanilla. I added yellow colouring when I made the vanilla slice recently, but this time I didn't bother. The stark whiteness allows the vanilla seeds to really stand out, and somehow suits the pears.