This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake.
I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊
I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!
Let’s see the recipe now…
Yield: one 9″X 5″ loaf
Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.
1+1/2 cup Maida (APF)
3/4 cup vanilla flavoured custard powder
1+1/4 cup superfine sugar
2+1/4 tsp baking powder
1 tsp vanilla extract/ essence
1 cup milk at room temp
2/3 cup vegetable oil
Line the baking tin with baking paper. Preheat the oven at 180’c.
In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.
In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.
Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.
Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.
This cake keeps well for 2-3 days in an airtight container.
Hope you enjoy this soon!
Adapted from Not out Of the Box.