This soft and light Custard Powder Cake is easy to whip up and tastes delicious. It’s an old recipe from my aunt, she used to bake this cake on every Christmas apart from making her Rich fruit cake. My Granny was allergic to eggs, so, she always avoided eating Rich Fruit Cake but she loved having this one like every other person in the family. I can still memorize how my aunt used to display two large plates full of fruit cake and custard cake slices on the gorgeously decorated Christmas table. And after visiting her place me along with our gang of cousins totally crush on those trays, nobody thought about granny and saved some slices for her on any Christmas party I believe, how selfish were we! But then kids like that only. My caring aunt, of course, made sure to save some slices for Granny in a separate tiffin box prior to serving the cakes on the table. She did it every year without fail. Those were the golden days…sigh…
For quite a long time I was planning to share this family recipe with all of you, so here it goes. 🙂
Eggless Custard Powder Cake
This Eggless Custard Powder Cake is an old family recipe that my granny used to bake. I hope you’ll enjoy baking this delicious cake for your family.
Ingredients
- 1½ cups- All-purpose flour/Maida
- ¾ cup- Custard powder (vanilla flavoured)
- ¾ cup- Granulated sugar
- 2¼ tsp- Baking powder
- 2/3 cup- Vegetable oil/olive oil
- 1 cup- Milk
- 1 tsp- Vanilla extract
Instructions
-
Preheat the oven to 180 degrees C. Grease an 8″ cake tin with oil and line the base with butter paper/baking paper.
-
In a bowl, sift all-purpose flour and baking powder. Next, add custard powder to this, mix well and keep it aside.
-
In a separate bowl mix oil, sugar, milk and vanilla extract. Pour this wet mixture into the dry flour mixture. Whisk well until a lump-free batter forms.
-
Pour this into the prepared cake tin. Bake for 50-60 minutes (read notes). Insert a toothpick/sharp knife in the middle of the cake, it’s done if the toothpick comes out clean. If not, bake for some more time, then check again.
-
Cool the cake in the pan for 10 minutes and then run a sharp knife around the edges of the pan and carefully remove the cake. Turn onto a cooling rack and leave there until completely cooled.
-
When cooled slice, serve and enjoy!
Recipe Notes
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
- During the baking time when the cake browns perfectly on top (after 40 minutes or so), cover the top loosely with a piece of Aluminium foil until it is fully baked. It helps to prevent over-browning on the top.
- Store the cake slices in an airtight container and keep refrigerated, consume within a week.
Leave a Reply