Double Delight Custard Sponge



  • Plain Sponge
  • 6 Egg Yolks (lightly beaten)
  • 6 tbsp Flour (sifted)
  • ½ tspn Vanilla Essence
  • ¾ cup Sugar
  • 1L Whole Milk
  • Cocoa (sifted)
  • Lemon Rind (grated)
  • Salt (pinch)
  • Roasted Slivered Almonds
  • Port or Sherry


Homemade Custard
  1. Warm milk over low heat (make sure not to boil) add grated lemon and Vanilla Essence.
  2. In the meantime, lightly whisk the egg yolks in a bowl to break them.
  3. Add the flour into the bowl, whisking gently, and making sure no lumps form.
  4. Whisk in the sugar. Slowly add to milk while stirring.
  5. Stir slowly till custard starts to thicken.
  6. Once thickened halve into two bowls.
  7. Add sifted cocoa to one bowl and mix.
  8. Use separate spoons for transferring custard to sponge.
Bought Custard
  1. If you don't want to make the egg custard from scratch simply buy already made custard and add to saucepan over low heat.
  2. Add lemon rind and stir, add beaten eggs while stirring slowly. This will give it the authentic Italian Egg Custard taste.
  3. The same goes with the chocolate custard. Either buy the chocolate custard or add cocoa to the vanilla one.
  1. Cut sponge in half lengthways and place cut side up on serving platter. Drizzle Port or Sherry over sponge making sure not to drench it too much otherwise it will be too soggy.
  2. Using a metal spoon for each custard, alternate the custard over the sponge. (Chocolate, vanilla, chocolate, vanilla etc.)
  3. Sprinkle roasted slivered Almonds over the top of the custard and if lightly drizzle more port or sherry over top (optional)
  4. Refrigerate before serving for the custard to firm.