Mauritian Custard Sponge Cake – Gateau Custard


How about a little bit of cake for your sweetheart to celebrate the month of love?

Do you still remember these childhood treats? Perfectly aligned one after the another in the little window of the local shop. The sight of which would haunt many for days if you could not get yourself one. I mean that thick layer of custard found in between two, moist and so soft sandwich genoise cake! The flaky and mouth watering sprinkle of desiccated coconut on top of those rectangular cakes. I was a die hard fan to be honest and they would be gone within 2 mouthful back then. The custard was the most fascinating part of this cake to be honest. All set and still chill from being kept overnight in the fridge and washed down with a beautiful cuppa. Welcome to the pretty little things of life!

Ingredients styling.jpg

The previous post on the blog – Mauritian Salted Fish Fried Rice has been such a crowd pleaser on my Instagram and over my Facebook page as well. It was definitely so encouraging to see that at the end simple food always has the ability to connect many hearts. I am trying to be as regular as I can with the recipes mostly with some more variations on the sweet side . If ever you want any particular recipe to be featured on the blog, please do not hesitate to let me know in the comment section below. I would be more than delighted to be able to create for you.



I have always been a savory person rather than head over heels for desserts. And it is always such a challenge when it comes to baking cakes and making desserts at home. You have to be so precise with everything that is going into the cake. If everything would go as I want to honestly, I would just mix and match hoping and praying to God for some miracle at the end. I am mostly a person of heart and instincts. Like I have always followed by senses and gut to know if the food is great, good or a no-no. Even if you are a beginner in baking like me, worry not my gorgeous beings! They say practice makes perfect and I totally mess up the cake first time too.



Mauritian Custard Sponge Cake – Gateau Custard

Serves 8-10

Preparation time : 45 mins
Cooking time : 30 mins


Sponge Cake:

  • 250g self raising flour
  • 250g unsalted butter
  • 7 eggs
  • 1 cup of granulated sugar
  • 1 tbsp of vanilla essence/extract
  • pinch of baking powder

Custard layer filling:

  • 1 cup custard powder
  • 1 can evaporated milk
  • 75g of gelatin / jelly ( agar agar )
  • 2 cups of water
  • 2 tbsp of sugar
  • 1 tbsp of vanilla essence/extract

Sugar Syrup :

  • 2 cups of water
  • 1/2 cup of granulated sugar



  1.  Preheat your oven at 180 for about 30mins the very first thing.
  2. In a large bowl, add butter (at room temperature) followed by granulated white sugar and then whisk until soft/creamy texture is obtained.
  3. Next add 1 tbsp of vanilla essence/extract to the mixture and slowly break in one egg after the another until a batter is obtained.
  4. Now sift in the all purpose flour a little at a time into the batter. With the help of a spatula fold in gently the flour into the egg mix.
  5. Always finish off the folding with a few S shapes hand gestures while folding in the batter. Also make sure there is no lump in the cake batter.
  6. Grease your mould and line with parchment paper before pouring the cake mix all in. You can also use a rectangular shape mould or whatever you have to be honest.
  7. Then tap a few times just to make sure all the batter has been spread evenly inside the mould.
  8. Place into the oven for 30 mins approx. at 180. Remove and leave to cool down completely before getting on the custard filling.
  9. Now get onto the custard filling. In a saucepan, add water to boil and then throw in the jelly/agar agar strips. Stir from time to time until all has dissolved. Add evaporated milk and custard powder (in a cup mix the powder with cold water before adding to the saucepan). Stir generously until thick and no lump custard is obtained. Leave to cool off but occasionally stir from time to time until all cool down.
  10. In a small bowl ,make your sugar syrup. With the help of a brush, first cut the cake into two later. Brush each side with sugar syrup.
  11. Gently layer the custard one layer at a time on the cake until a certain thickness is obtained (about 1 cm). Cover with the another layer of cake that you previously sliced into half. Top up the cake with another layer of custard filling and finish off with a handful of desiccated coconut on top.
  12. Allow to rest in the fridge for 5 hours maximum – or until custard is fully set and ready to slice.
  13. Have a slice with some cuppa among your siblings.





camera.pngIf you make this recipe, don’t hesitate to tag #peachytales or simply drop a little picture on my facebook page to make my day.



4 thoughts on “Mauritian Custard Sponge Cake – Gateau Custard

    1. Aww! Thank you so much Megala. I had to test it 2 times before uploading here. I am not often into baking but it was great time in the kitchen. Hopefully it turns out amazing and you love it. It’s very moist and with a cuppa, definitely a treat x

      Liked by 3 people

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