Eggless Custard Powder Cake

Easy Eggless Custard Powder Cake Recipe | Soft, Moist Cake Without Eggs & Oven Optional 

 Ingredients

Eggless Custard Powder Cake

Ingredients:

All-purpose flour / Maida: 1 1/2 cups (200 g)

Vanilla custard powder: 3/4 cup (100 g)

- If using cornflour instead, add 1/2 tsp vanilla extract

Baking powder: 1 1/4 tsp

Sugar: 3/4 cup (165 g)

Butter, melted: 2 tbsp

Milk: 1 1/2 cups (375 ml), room temperature

Method:

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

2. In a bowl, whisk together milk, melted butter, and vanilla extract if using.

3. Add sugar to the milk mixture and whisk until it dissolves. Use powdered sugar for faster results.

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

5. Add the dry ingredients to the wet mixture in 2-3 batches. Fold gently until smooth and lump-free. Do not overmix.

6. Pour the batter into the prepared tin. Tap lightly to release air bubbles.

7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Let the cake cool in the tin for 10 minutes. Transfer to a wire rack and cool completely before slicing.

Tip: Custard powder already has vanilla flavor, so skip the extract if using it. If using cornflour, add the vanilla extract.

My Notes:

As I wanted a low-fat version, I used demerara sugar, so my cake was a little brown in colour. You can use normal sugar too.

Since my cake mould was a bit smaller, my cake was done in 40mins. But the original recipes say it might take 45mins and might extend up to an hour depending on the oven type and cake mould you use.

I have reduced the butter totally and added more milk instead. The result was a very soft tasty cake.

As the name says snack cake, the sweetness is slightly lower than the usual cakes. So, you can increase the sugar to 1 cup if you prefer a sweeter cake.