Custard Cake Recipe – Sharmis Passion

Custard Powder Cake is a soft, spongy and delicious cake made without the use of eggs. It has a very bright yellow color and a mild custard taste in every bite. This cake is very easy to make and can be made at home with regular kitchen ingredients. It also makes a great snack for tea time, evening breaks or when you have a sudden craving. Even beginners can easily try this recipe without any hassle.

You do not need butter or eggs for this cake but still this cake becomes very soft and tasty. To make it soft, light and moist, only curd and oil are enough. The cake turns out to be very light, not too sweet or heavy to eat. So you can bake it on regular days, for tea time or just for weekend baking fun. There is no need to add icing, cream or toppings to it, it tastes good just like that.

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About Custard Cake

Custard Powder Cake is a basic tea cake made using flour, custard powder, sugar, oil, curd, milk and raising agents which include baking powder and baking soda. This cake is made without eggs and without butter. The texture of this cake is soft and the taste is very mild, so it goes well with tea or coffee. You can serve it plain or sprinkled with sugar.

Custard Powder Cake is one of the simplest cakes I have baked. It is made from kitchen ingredients which is suitable even for beginners. I used regular white sugar, but you can adjust it based on your taste. Since we are not using eggs, curd and baking soda are added to make the cake fluffy.

The main flavor comes from the custard powder. It also gives the cake a soft texture and bright yellow color. The sweetness is mild, not too much. Hence this cake is best for those who like light, simple cakes.

Oil helps keep the cake moist for longer. All the ingredients used are usually available at home. This cake does not need any icing. This means a quick snack cake. You can pack it in school snack boxes or serve it as a light dessert after lunch. When kept in a container, it remains soft even the next day.

custard cake video

Custard Powder Cake is a great option to make for weekend get-togethers and when you are fond of baking. I cooked it again this week, it’s one of my favorites – comes out soft every time and goes great with tea.

Custard Powder Cake is easy to make and tastes great. Adding custard powder makes the cake more tasty and soft. With simple ingredients you can make this cake in just a few minutes.

Custard powder gives great taste to this cake. If you don’t have custard powder, substitute corn flour and vanilla essence and it gives the same results.

Custard Powder Cake Ingredients

• Flour – Maida or refined flour is the mainly flour used. It gives a soft base and holds the cake well. You can also use cake flour, but plain flour is sufficient.
• custard powder – I used vanilla flavor. It gives good aroma and light yellow colour. It also makes the cake soft. You can also try other flavors like mango, strawberry etc.
• Sugar – I used normal white sugar. It gives sweetness. If you want, you can also use it by making powder. The sweetness is perfect for the tea cake, you can add a little more if you like sweet cakes.
• baking powder – It helps the cake to rise and makes it soft and fluffy. If it is not fresh, the cake may be flat or dense.
• baking soda – It reacts with curd to make the cake airy and light. It also helps in reducing the sour taste of curd.
• Curd -It works like substitute eggs. It makes the cake soft and fluffy. Use thick fresh curd. Do not use sour or watery curd.
• Oil – Keeps the cake moist. I used normal cooking oil. You can also use melted butter, but oil gives softer results.
• Milk – To smooth the batter. Add little by little and ensure that the batter is not too thick.

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How to make custard cake step by step

1. First, line a 4’X4′ cake tin with parchment paper. Brush it lightly with oil and keep aside.

2.Place a strainer in a bowl. Mix 1 cup flour (maida), ¼ cup vanilla flavored custard powder, 1 teaspoon baking powder and 1 teaspoon baking soda.

3. Filter it well.

4.Mix it well with a whisk. Cancel.

5. Preheat the oven at 180 degrees Celsius for 10 minutes. In a mixing bowl add ¼ cup oil, ¼ cup thick curd and ½ cup granulated white sugar.

6.Whisk it well until it becomes creamy and the sugar dissolves.

7.Now we need ½ cup milk in total – add half of it first.

8.Whisk it well.

9. Add flour mixture.

10. Mix it lightly.

11.Add remaining milk into it.

12. Mix slowly to form a smooth, lump-free batter.

13. Pour the batter into the prepared cake tin.

14.Tap a few times to remove air bubbles.

15.Bake in preheated oven at 180 degrees Celsius for 40 minutes.

16. Cool in the tin for 15 minutes, then scrape down the sides with a knife and invert to turn into the mould. Remove parchment paper.

17.Cool the cake for at least 1 hour, then cut and serve.

Enjoy Custard Powder Tea Cake!

Expert Tips

• sifting – Always sift flour, baking powder, baking soda and custard powder. This helps in removing lumps and mixing everything well.
• mixture – Do not mix the batter too much. Just mix until everything is combined very gently. Mixing too much will make the cake hard.
• batter – If the batter seems too thick then add 1 or 2 teaspoons additional milk. It should be smooth and easy to pour.
• pan – Grease the cake pan thoroughly, use butter paper or parchment paper. Only then will the cake come out clean.
• oven – Start testing after 35 minutes. Mine was done in 40 minutes. But time may vary for each oven.
• toothpick test – Insert a toothpick in the middle. If it comes out clean then the cake is cooked.
• coolant – Let the cake cool completely before cutting. It may seem moist initially but will settle and harden as it cools.

serving and storage

Serve this cake as is. It tastes good with tea or milk. You can also pack it for school breakfast or serve it to guests.

Store leftovers in an airtight container at room temperature for up to 2 days and in the refrigerator for about a week. If you are keeping it in the fridge, heat it slightly before eating.

general questions and answers

1.Can I use butter instead of oil?

Yes, you can use melted butter. But oil gives a soft texture to eggless cakes. Maybe you could try with ⅛ cup melted butter and ⅛ cup oil.

2.Can I skip custard powder?

No, it gives the main flavor and tenderness. Without it the taste will change. I have used vanilla flavored custard powder, you can try with other flavors also.

3.Why is my cake not rising?

Check your baking powder and soda. They should be fresh. Also do not over mix.

4.Can I double this recipe?

Yes, just use a larger cake tin and bake longer.

5.Which oil should I use?

Any oil that is flavorless can be used. Refined oil can be used.

If you have any further questions about this Custard Cake Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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