Malva Pudding Waffle Cake

Treat yourself to a sweet something with this Malva Pudding Waffle Cake full of goodness.

You can do it

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650g (6 cups) cake flour
40ml (4 tsp) baking powder
Pinch of salt
120g (½ cup) castor sugar, divided
4 large eggs, separated
900ml milk
200g Stork Baking Margarine, melted and cooled plus extra for brushing
30ml (2 tbsp) apricot jam
10ml (2 tsp) white vinegar
10ml (2 tsp) bicarbonate of soda


4 large egg yolks
80g (⅓ cup) castor sugar
40g (¼ cup) cornflour
500ml (2 cups) milk
5ml (1 tsp) vanilla essence or extract
250ml ( 1 cup) cream, whipped


250ml (1 cup) double thick cream
100g Stork Baking Margarine, chopped
100g castor sugar
5ml (1 tsp) vanilla essence or extract

Fresh berries and icing sugar, to serve

Step by step method

  1. To make the waffles, place the flour, baking powder, salt and half the sugar in a large bowl and whisk together
  2. 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
  3. In a clean bowl, whisk the egg whites until soft peaks
  4. Continue to whisk while adding the remaining sugar until the meringue is thick and glossy
  5. Fold the meringue gently into the waffle batter using a large metal spoon, taking care not to knock out the air
  6. Preheat a waffle iron according to the manufacturer's instructions
  7. Brush the preheated waffle plates with the extra STORK Bake and pour 60-80ml of the batter onto the plates
  8. Close the waffle iron and cook until the light goes off and the waffles are golden brown
  9. Repeat with the remaining batter
  10. To make the custard filling, whisk the yolks and castor sugar together in a large bowl
  11. In a separate bowl, mix the cornflour together with 60ml of the milk to form a paste and add to the egg mixture
  12. 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
  13. Return the mixture to the pot and cook over medium heat until thickened
  14. Add the vanilla. Transfer to a bowl and cover the surface with cling wrap (to prevent a skin from forming). Allow to cool completely
  15. Once cool, beat the custard with a spatula until smooth then fold the whipped cream lightly through the custard.
  16. 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
  17. Allow to reduce for 5-10 minutes
  18. To assemble, layer the waffles and custard filling alternatively to form a large tower
  19. Arrange a pile of berries on top and serve with the warm sauce on the side for drizzling