Eggless Custard Cake
A delightful eggless custard cake that combines the comforting flavors of vanilla and custard with a soft and spongy texture, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use a quality brand for the best results.
- 1/2 cup custard powder This is the star of the show, don't confuse with instant pudding mix.
- 1 teaspoon baking powder Essential for a fluffy cake.
- 1 pinch salt Balances the sweetness.
Wet Ingredients
- 1 cup milk Whole milk preferred for richness.
- 1/2 cup sugar Granulated sugar can be substituted with brown sugar for deeper flavor.
- 1/4 cup vegetable oil Can substitute with melted unsalted butter.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
Instructions
Preparation
- Preheat your oven to 180°C (350°F) and line your cake pan with parchment paper or grease it well.
- In a mixing bowl, combine the all-purpose flour, custard powder, baking powder, and salt, stirring until mixed.
- In another bowl, whisk together the milk, sugar, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, stirring gently until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth out the top.
Baking
- Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing the batter. To add a unique twist, consider adding citrus zest, spices, or even chocolate chips.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 26gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 160mgFiber: 1gSugar: 10g
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