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Custard Powder Cake

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.

Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Author Chandrima

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

  1. Preheat the oven to 180 degrees C. Grease an 8″ cake tin with oil and line the base with butter paper/baking paper.

  2. In a bowl shift all-purpose flour and baking powder 3 times. This process makes the cake more spongy. Now add custard powder into this, mix well and keep aside.

  3. 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.

  4. Pour this into the prepared cake tin. Bake for 50-60 minutes (read note). 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.

  5. 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.

  6. 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.