Sponge Cake with Custard Cream and Biscuits Recipe
This sponge cake with custard cream and a layer of coffee‑soaked biscuits recalls classic tray bakes from family celebrations. The springy sponge supports a smooth, buttery vanilla cream, while the biscuits soften to form a distinct but tender top layer with a light coffee aroma. The detailed instructions help you avoid curdled cream and a collapsed sponge.
Layered sponge‑and‑custard cakes with biscuits are a classic of Polish name‑day parties and family gatherings, often prepared a day in advance so they have time to “mature” in the fridge.
This cake captures the nostalgic flavour of Polish “tray cakes” with a balance of light sponge, rich but airy custard cream and a soft, coffee‑scented biscuit layer. It’s easy to portion into neat squares, making it practical for larger gatherings.
Why this version works
- A classic sponge based on whipped egg whites gives a light yet springy cake that stands up well to slicing.
- Custard and butter combined at the same temperature create a smooth cream without curdling.
- Briefly soaking the biscuits in cooled coffee adds aroma while preserving their structure.
- Chilling overnight allows the biscuits to soften and the cream to stabilise for clean slicing.
Chef's tips
Most often the cream curdles when the custard is even slightly warmer than the butter – wait until both components feel completely cool to the touch. If you still notice small lumps, you can briefly warm the bowl with your hand and keep beating until the mixture smooths out again. The sponge slices best when the cake is well chilled and the knife is sharp and wiped clean of crumbs every few cuts.
How to serve
The cake tastes best well chilled, after at least a few hours in the fridge, when the biscuits have clearly softened. It’s perfect with coffee or tea for family gatherings, christenings, first communions or name‑day parties – it’s easy to cut into even cubes and arrange on a cake stand. For a festive version you can additionally decorate the top with grated chocolate.
Watch out for
- Don’t add warm custard to the butter – the cream will curdle immediately.
- Don’t over‑soak the biscuits in coffee, or they’ll fall apart when slicing.
- Don’t open the oven in the first 15 minutes of baking, or the sponge may collapse.
Substitutions
- You can replace the coffee for soaking the biscuits with grain coffee or chicory coffee if you avoid caffeine.
- Plain tea biscuits can be swapped for butter biscuits for a milder, less coffee‑forward flavour.
- You can replace part of the milk in the custard with 30% cream for a more velvety cream.
Ingredients
- egg - 4 piece
- sugar - 120 g
- wheat flour - 120 g
- baking powder - 5 g
- milk - 500 ml
- custard powder - 2 packet
- sugar - 80 g
- butter - 200 g
- biscuits - 200 g
- coffee - 150 ml
- icing sugar - 15 g
Preparation
- Line a 25×30 cm pan with baking paper. Preheat the oven to 180°C, top and bottom heat. Separate the egg whites from the yolks, making sure not a drop of yolk or fat gets into the whites – otherwise the foam won’t whip.
- Beat the egg whites with a mixer on high speed until you get a thick foam that doesn’t flow when you turn the bowl upside down. Gradually add 120 g sugar while mixing continuously, until the foam is very stiff and glossy, with no visible sugar crystals.
- Add the yolks one at a time, briefly mixing on low speed just to combine. Sift the flour with the baking powder, add to the mixture in 2 batches and gently fold with a spatula from bottom to top until no streaks of flour remain and the batter stays airy.
- Pour the batter into the prepared pan and level the top. Bake for 20–25 minutes, until a skewer inserted in the centre comes out dry and the sides of the sponge pull slightly away from the pan. Remove and leave to cool completely in the pan, uncovered, so it doesn’t become damp.
- For the custard, pour off 150 ml of the milk, add the custard powder and 80 g sugar, and mix thoroughly until there are no lumps. Bring the remaining milk to a boil, pour in the mixture, whisking vigorously so the custard is smooth.
- Cook the custard for 1–2 minutes after it thickens, until it is very thick and uniform, clearly holding its shape on the spoon. Transfer to a bowl, cover the surface with cling film touching the custard and cool to room temperature – it must not be even lukewarm.
- Beat the soft, room‑temperature butter for 4–5 minutes, until pale, fluffy and increased in volume. Add the cooled custard 1–2 tablespoons at a time, beating thoroughly after each addition, until you get a smooth, uniform cream without lumps or streaks of fat.
- Spread an even layer of custard cream over the completely cooled sponge, going right to the edges of the pan. Smooth the surface with a spatula so the biscuits will later sit evenly and not sink in.
- Brew the coffee, sweeten with about 15 g icing sugar to taste and cool completely. Dip each biscuit very quickly on both sides (about 1 second total), just to lightly moisten it, and immediately arrange them tightly in a single layer on the cream – they should be damp but still firm.
- Cover the pan with foil and refrigerate for at least 3 hours, preferably overnight, until the cream is well set and the biscuits have clearly softened. Before serving, dust the top with icing sugar or cocoa and cut into cubes with a sharp knife, wiping it every few cuts.
Storage
Store the cake in the fridge, tightly covered, for up to 3 days; over time the sponge becomes more moist and the biscuits soften and meld with the cream. Do not freeze – after thawing the custard cream may curdle and separate the fat.
