Eggless Custard Powder Cake Recipe - Soft Moist Cake Without Egg

By Shilpa Khandelwal
Make soft eggless custard powder cake with maida, no eggs. Moist vanilla cake ready in 45 mins. Perfect teatime snack cake with step-by-step recipe.


Eggless Custard Powder Cake | No Egg, Soft Moist Cake | 45 Mins

Prep Time: 10 mins
Bake Time: 30-35 mins
Total Time: 40-45 mins
Yield: 8 slices
Tin Size: 7-inch round cake tin

Ingredients:

All-purpose flour/Maida - 1.5 cups - 200 gms
Vanilla custard powder - 3/4 cup - 100 gms
Baking powder - 1.25 tsp
Sugar - 3/4 cup - 165 gms powdered
Butter melted - 2 tbsp - 30 gms
Milk - 1.5 cups - 375 ml room temperature
Vanilla extract - 1/2 tsp optional

Method:

1. Preheat oven to 180C/350F. Grease and line 7-inch tin with parchment paper.

2. Wet mix: Whisk milk, melted butter and vanilla extract if using.

3. Add sugar: Add sugar to milk mixture and whisk till dissolves. Use powdered sugar for faster results.

4. Dry mix: In another bowl, sift flour, custard powder and baking powder.

5. Combine: Add dry ingredients to wet in 2-3 batches. Fold gently till smooth and lump free. Do not overmix.

6. Bake: Pour batter in tin. Tap lightly to release air bubbles. Bake 30-35 mins or till toothpick comes clean.

7. Cool: Cool in tin 10 mins, then transfer to wire rack. Cool completely before slicing.

Notes:

Custard powder already has vanilla flavour. Skip vanilla extract if using custard powder. If using cornflour, add 1/2 tsp vanilla.

Demerara sugar makes cake browner. Use normal sugar for lighter colour.

Baking time varies 30-45 mins depending on oven and tin size. Check with toothpick.

Reduced butter + more milk = soft, moist, low-fat cake. 

Sweetness is low like snack cake. Increase sugar to 1 cup if you prefer sweeter cake.



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