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Custard Cake Recipe

Custard Powder Cake is a soft, spongy, and tasty cake made without using eggs. It has a pretty vibrant yellow color and mild custard flavor in every bite. This cake is very simple to make and can be done with regular kitchen ingredients at home. It’s a good snack for tea time, evening break, or even for sudden cravings. Even beginners can easily try this recipe without any trouble.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings10 cakes
AuthorSharmilee J

Ingredients

  • 1 cup flour (maida)
  • ¼ cup custard powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ cup oil
  • ¼ cup curd
  • ½ cup sugar
  • ½ cup milk

Instructions

  • First lay parchment paper in a 4'X4' cake tin. Brush it slightly with oil and set aside.
  • Place a sieve in a bowl. Add 1 cup flour(maida), ¼ cup vanilla flavored custard powder, 1 teaspoon baking powder and 1 teaspoon baking soda.
  • Sieve it well.
  • Mix it well with a whisk. Set aside.
  • Preheat oven at 180 DEG C for 10 minutes. To a mixing bowl add ¼ cup oil, ¼ cup thick curd and ½ cup granulated white sugar.
  • Whisk it well until creamy and sugar dissolves.
  • Now we need ½ cup milk in total - Add half of it first.
  • Whisk it well.
  • Add in flour mix.
  • Mix it slightly.
  • Add remaining milk to it.
  • Mix gently to form a smooth lump free batter.
  • Transfer batter to the prepared cake tin.
  • Tap few times to remove air bubbles.
  • Bake in preheated oven at 180 DEG C for 40 minutes.
  • Cool down in tin itself for 15 minutes then scrape sides using a knife and invert to demold. Remove the parchment paper.
  • Cool down the cake for a

Video

Notes

  • Sieving – Always sieve maida, baking powder, baking soda and custard powder. It helps to remove lumps and mix everything well.
  • Mixing – Don’t mix the batter too much. Just mix till everything is combined. Over mixing will make cake hard.
  • Batter – If the batter looks too thick, add 1 or 2 spoon extra milk. It should be smooth and easy to pour.
  • Pan – Grease the cake pan well , use butter paper or parchment paper. Then only the cake will come out clean.
  • Oven – Start checking after 35 mins. Mine was done in 40 mins. But time may change for each oven.
  • Toothpick test – Put a toothpick in the middle. If it comes out clean then cake is done.
  • Cooling – Let the cake cool fully before cutting. It may look moist initially but will set and become firm as it cools.
Nutrition Facts
Custard Cake Recipe
Amount Per Serving (30 g)
Calories 79 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 0.1g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 71mg3%
Potassium 2mg0%
Carbohydrates 15g5%
Fiber 0.004g0%
Sugar 15g17%
Protein 0.04g0%
Vitamin A 70IU1%
Calcium 30mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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