EGGLESS CUSTARD CAKE. who doesn’t love a cake? Custard cake can make anyone’s day better. This cake recipe is super easy and quick to make, but unbelievably delicious. I know some of you might be wondering if this is even worth making. Fear not my friends, I promise this soft and spongy cake is loaded with yummy tutti frootis and cashews. this recipe is perfect when you want a low-calorie egg-less cake that won’t set you back also If you’re a fan of flan, this recipe is a must-try. I’ve made this yum cake in the kadhai and the end result is incredible. It has a distinct flavour that you can’t even compare it to any other cake out there. not to mention this is one of the best cake recipes I’ve ever enjoyed. so if you’re a custard tart person then this recipe is for you.
(scroll down for the full ingredient amounts and instructions or click the Jump To Recipe button at the top.)
What is Custard Cake?
Custard cake is a delicious Filipino dessert which is made with chiffon or sponge cake topped with a layer of crème caramel. It is a combination of Custard powder and sponge cake.
At what Temp, should this cake be baked at?
Bake the cake at 180 C for 30 min.
Can i make this cake in Pressure Cooker?
Yes, you can but DO NOT use gasket (sealing ring) and whistle while baking. Avoid anodized and steel cookers.
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EGGLESS CUSTARD CAKE
- 1 cup (150g) AllPurpose Flour (take extra allpurpose flour for dusting)
- 1/3 cup Custard Powder
- 1/2 cup powdered sugar (Also known as confectioner’s or icing sugar.)
- 200 ml chilled Milk
- 4 tbsp vegetable oil
- 1 tsp Baking powder (Our leavening agent)
- 1 tbsp Tutti Frutti
STEPS TO MAKE CUSTARD CAKE RECIPE:
HOW TO BAKE AN EGG-LESS CUSTARD CAKE WITHOUT AN OVEN
Take a kadhai or pressure cooker with a fitting lid and add sea salt or sand. spread it evenly (You can use this same salt, for your next round of baking.) turn the heat to medium for pre-heating ( 7-8 mins) and cover the Kadhai.
Grease cake tin by using some vegetable oil. Add 1 tbsp of all-purpose flour for dusting. (The measurement doesn’t have to be exact. You can just guess on the amount of flour, but don’t overdo it.) and set this aside. (The Dusting prevents the greasing from melting and disappearing into the batter)
To a large bowl, add 4 tbsp odourless oil ( you can use Butter also), ¼ cup powdered sugar. Stir well.
Afterwards, add 1 cup (150g) all-purpose flour, 1/3 cup (6 tbsp) custard powder, 1tsp baking powder, ½ tsp baking soda. Then add 200ml chilled milk little by little, stirring after each addition. Beat until well combined. Don’t overbeat it.
Take another bowl and add 1 tbsp tutti-frutti and ¼ tsp all-purpose flour. Mix it.
Gradually add tutti frutti ( you can also add cashews and walnuts) to the batter ( this will enhance the flavour as tutti frutti is a natural flavouring simulating with the combined flavour of many different fruits). Stir well.
Pour the batter into the cake tin. Gently shake the tin. Add some Tooti frootis or cashews and walnuts if you want.
Place the cake tin on top of the stand, inside the kadhai or cooker and quickly cover the kadhai with a lid. Bake for low to medium flame for 5 mins. Now lower the flame and bake for another 30 mins. Afterwards, check the cake by inserting a toothpick whether if it’s baked or not. (if the cake is still not baked yet then continue baking until a wooden toothpick inserted in the centre comes out clean.
Gently remove the cake tin carefully from the kadhai And let it Cool down on a wire rack. After 20 mins, take a small knife and run it around the edges of the cake to loosen it from the sides of the tin then turn the tin upside down and gently ease the cake out and onto the plate.
Slice the cake and serve!
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