Custard apple cake: how to make a fluffy cake in no-time!

Total time: 1 hr
Difficulty: Low
Serves: 6-8
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Custard Apple Cake is the perfect dessert for an afternoon tea – it’s quick and easy to make and tastes delicious. The cake consists of a fluffy vanilla sponge filled with a layer of apple slices and pastry cream or custard cream. The texture is smooth, while the flavor is rich and creamy. It’s similar to the Invisible Apple Cake (also known as Gateau Invisible in French). For best results, you might need to use a mandolin for slicing the apples, and an electric mixer for the batter, but you can cut your apples slices thicker if you prefer.  With just a few simple ingredients, you can whip up this delectable treat in no time at all. If you're looking for a quick and easy dessert that is sure to delight your guests, then look no further than custard apple cake. Who would’ve thought that such an easy cake could be so tasty!

What Are The Best Apples For Custard Apple Cake?

This apple cake recipe will work best with Pink Lady, Honeycrisp, or Royal Gala Apples. If, however, you prefer some tartness in the cake, you can also use Granny Smith.



Because this recipe is for a cake, sweet apple varieties will work best (steer clear from a tart Granny Smith!). Look for Fuji, Honeycrisp, or Pink Lady apples.

This recipe will work with gluten-free flour! You can also use almond flour, but take note that the cake will be slightly denser.

If you prefer some texture, top the cake with flaked almonds before baking. Or use pecans!

You can enjoy the cake both warm and cold. If you want to eat it cold, allow the cake to cool completely, then place it in the fridge for a few hours before serving. Serve with a dollop of fresh cream or a scoop of vanilla ice cream.

As a variation, you can add 1 teaspoon of cinnamon and ½ cup of walnuts to the apple cake batter. Nutmeg or ground ginger will also work well with the apples.

How to Store Custard Apple Cake

The Invisible Apple Cake can be stored in the fridge for up to 3 days.

Can You Freeze Custard Apple Cake?

Yes, you can freeze the custard apple cake! Simply divide it into slices, and wrap each slice tightly in plastic wrap (clingfilm). Thaw it in the refrigerator overnight, or heat it in the microwave for a few minutes.

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large eggs at room temperature
Granulated sugar
220 g (1 cup)
Vegetable Oil
50ml (1/4 cup)
pastry cream
1 cup (280g)
300g (2 3/8 cup)
120 ml (½ cup)
Vanilla essence
½ tsp
Baking powder for cakes
A pinch of salt


Preheat the oven to 180C. Crack the eggs into a large mixing bowl. Beat eggs and sugar until pale and fluffy.

Add vanilla, salt, milk and vegetable oil. Whisk again.

In a separate bowl, whisk the flour with baking powder.

Add a few spoons of the flour into the liquid mixture and whisk to combine. Continue until all the flour is added.

Peel and chop one apple and add it to the batter.

Pour the batter into a greased 24-cm/9-inch baking tin or silicon mold.

Use a piping bag to add half of the pastry cream in dollops on top.

Decorate with apple slices and cover with leftover cream.

Bake for 50 minutes and let cool down before serving.


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