Inspired by our South African malva pudding, this waffle cake is a tower of light and fluffy waffles sandwiched with thick creamy custard and drenched in malva pudding syrup.
Phwoar just look at that tower of drippy, oozy waffles! They’re sandwiched together with silky smooth creme patisserie (which is just a fancy French name for custard) and the syrup is a thicker version of the one we pour over hot-out-the-oven malva pudding.
How did I come up with this SA dessert smash-up? When the team over at Stork Bake asked me to create a recipe with a South African Mmmzansi twist, it was tricky. I’ve done so many over the years – twists on peppermint crisp tart, milk tart, hertzoggies, so many that I wondered if *gasp* I’d run out of ideas! Then one night I had a sweet dream and woke up in the middle of the night with the idea for these Malva Pudding Waffles. It actually happens quite often. Is that weird? I’m sure it is.
Anyways, this Malva Pudding Waffle Cake is actually to celebrate World Baking Day which is on Friday 17 May. I’m excited to be a part of this year’s Stork Bake-Off competition where I’ll be mentoring one of you to go up against Lazy Makoti and Lentswe‘s teams in order to win a grand prize of an R12 000 Kenwood Titanium Mega Pack. Since I’ve seen enough of your creations to know that you all are seriously good bakers, I know that we can win this!
All you need to do is:
Step 1: Come up with your own twist on a South African favourite.
Step 2: Make sure it uses Stork Bake and the technique I used in my waffle cake, which is whipping egg whites.
Step 3: Take a picture of your creation (don’t forget to photograph it with the Stork Bake) and post it up on social media. Tag the Stork team @ilovebakingsa and use the hashtag #StorkBakesBest.
Full competition details and T’s and C’s here.
The winner will get a one-on-one session with me so we can perfect your recipe and WIN you that Kenwood Titanium Megapack worth R12 000! Remember, I’m here to help so feel free to use any of my recipes as a base for your creativity. You can also comment below or drop me a message on Facebook, Instagram or Twitter with any questions!
- 650g (6 cups) cake flour
- 40ml (8 tsp) baking powder
- Pinch of salt
- 120g (½ cup) castor sugar, divided
- 4 large eggs, separated
- 900ml milk
- 200g STORK Bake, melted and cooled plus extra for brushing
- 30ml (2 tbsp) apricot jam
- 10ml (2 tsp) white vinegar
- 10ml (2 tsp) bicarbonate of soda
- CUSTARD FILLING
- 4 large egg yolks
- 80g (⅓ cup) castor sugar
- 40g (¼ cup) cornflour
- 500ml (2 cups) milk
- 5ml (1 tsp) vanilla extract
- 250ml ( 1 cup) cream, whipped
- MALVA SAUCE
- 250ml (1 cup) double thick cream
- 100g STORK Bake, chopped
- 100g castor sugar
- 5ml (1 tsp) vanilla extract
- Fresh berries and icing sugar , to serve
- To make the waffles, place the flour, baking powder, salt and half the sugar in a large bowl and whisk together. In a separate bowl, whisk together the yolks, milk, melted STORK Bake, apricot jam and vinegar, then pour it over the flour mixture, whisking to form a smooth batter.
- In a clean bowl, whisk the egg whites until soft peaks. Continue to whisk while adding the remaining sugar until the meringue is thick and glossy. Fold the meringue gently into the waffle batter using a large metal spoon, taking care not to knock out the air.
- Preheat a waffle iron according to the manufacturer's instructions. Brush the preheated waffle plates with the extra STORK Bake and pour 60-80ml of the batter onto the plates. Close the waffle iron and cook until the light goes off and the waffles are golden brown. Repeat with the remaining batter.
- To make the custard filling, whisk the yolks and castor sugar together in a large bowl. In a separate bowl, mix the cornflour together with 60ml of the milk to form a paste and add to the egg mixture. Heat the rest of the milk in a medium saucepan until just below boiling point. Pour the hot milk into the egg yolks whilst whisking continuously. Return the mixture to the pot and cook over medium heat until thickened. Add the vanilla. Transfer to a bowl and cover the surface with cling wrap (to prevent a skin from forming). Allow to cool completely. Once cool, beat the custard with a spatula until smooth then fold the whipped cream lightly through the custard.
- To make the sauce, place the cream, STORK Bake and sugar in a saucepan and stir over moderate heat until dissolved, increase the heat and bring to a boil. Allow to reduce for 5-10 minutes.
- To assemble, layer the waffles and custard filling alternatively to form a large tower. Arrange a pile of berries on top and serve with the warm sauce on the side for drizzling.