Custard Sponge Cake (Eggless Custard Cake)

Custard cake (Custard Powder Sponge Cake) is very soft, delicious and fluffy cake prepared with vanilla custard powder. If you don’t have custard powder you can make this with vanilla essence and cornflour. Custard powder is a combination of cornflour and flavours and is used to make desserts.

This vanilla custard cake is so soft that it will melt in your mouth. You can make this with or without oven. If you follow some tips and suggestions, it will be soft and perfect cake with a great flavor combination. So have a look on this recipe.

Instructions:

2 cup Maida (All purpose flour)
½ tsp. baking soda
1 tsp. baking powder
½ cup fresh cream
¾ cup sugar
½ cup milk powder
¼ cup custard powder
¼ cup oil (melted ghee)
1 cup warm milk
1 tsp. vanilla essence

Instructions:

At first Preheat the oven at 180 degrees for 15 mins. If you are using kadhai, put on medium flame. Spread 1 cup salt in kadhai. Cover and preheat this.
Sieve the flour, custard powder, baking soda and baking powder. Keep aside.
Whisk oil and sugar until it becomes light and fluffy. Add fresh cream, milk powder and vanilla essence. Mix well.
Now pour the flour into the mixture. Add milk and mix in one direction. If batter is thick you can add some milk.
Grease cake tin and sprinkle some dry flour. Pour mixture evenly into the tin and tap to even it.
Place a stand in kadhai and put the tin. Cover and bake it for 25 – 30 minutes or till a fork inserted into cake comes clean out. Allow the cake to cool down for 10 minutes. Then remove the cake from tin.

Tips:

If you don’t have fresh cream, you can use malai.
If you don’t have custard powder, take ¼ cup cornflour and vanilla essence.
You can use unsalted softened butter or melted ghee instead of oil.
You can skip milk powder.
Also after the batter is ready, don’t allow the batter to sit for more than the preheating time as baking soda reacts faster.
You can use butter paper in tin to avoid sticking to the pan. Place a butter paper into cake tin and then pour the batter.

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