Cream Wheel Cake
Sweet wheel cakes made with cake batter and a butter custard filling.
Ingredients
Wheel cake batter (see p41 for recipe)
to taste
Cream pudding filling (see p13 for recipe)
to taste
Instructions
1
Preheat the baking mold
Place the baking mold on the stove over medium-low heat to preheat, then evenly coat with a thin layer of salad oil and set aside.
2
Add the filling
Pour the batter into a mold cavity to about half full. When the batter develops small holes and slightly puffs up, add an appropriate amount of cream pudding filling and set aside.
3
Prepare the top half
Next, pour the batter into another mold cavity to about half full and set aside.
4
Cover and bake
When the filled half from Step 2 has set, immediately lift it with a bamboo skewer and quickly place it on top of the other half from Step 3. Continue baking until both sides are evenly golden and the cakes release easily from the mold.
