Eggless Custard Cake

Custard cake is a delicious, soft and spongy baked cake recipe made with custard powder flavour. To begin you need all-purpose flour, chapatti utter, unsalted butter at room temperature, milk, custard powder (vanilla), sugar, baking powder, baking soda, and salt. To make the custard, put a clean saucepan on the heat and add in milk. When the milk is warm add in the sugar first and mixes it. Then add the custard powder and mix until you don’t find any lamps.

Mix everything slowly switch off the flame and then mix the custard powder well. Let it cool down a little. Add into the milk mixture butter and mix it until the butter mixes really well and melts. Next, put flour in a bowl and add salt, baking soda, chapatti utter, and baking powder, give it a nice mix until everything is well incorporated into the flour.

Add vanilla essence to the milk mixture. Mix it well and add in the flour mixture gradually as you mix. While mixing make sure there are no lumps in the custard. Once the batter is ready pour it into a tin which has been greased and lined with parchment paper. Bake it in a preheated oven of 180 degrees for 30 to 35 minutes or until the skewer comes out clean.

Once done get it out of the oven and let it cool down for 15 to 20 minutes before taking it out of the tin. Using a butter knife loosen the edges of the cake transfer it to a steel plate and remove the parchment paper.