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Soft & Moist Custard Powder Cake
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Chef :
Hiroko ListonSoft & Moist Custard Powder Cake
This is a very simple Custard Powder Cake. This cake is much softer than my ‘Custard Powder Butter Cake’. You don’t use Butter. You only need 1/4 cup Oil. I recommend Sunflower Oil. If you use plant-based Milk, it can be dairy-free. The batter of this cake is very thin. You need to be careful about the leakage if you use springform cake tin.
Ingredient
Food ration :
18 to 20cm Round Cake TinCooking time :
45 minutes
1 cup
Self-Raising Flour
3/4 cup
Caster Sugar
1/3 teaspoon
Salt *slightly less then 1/2 teaspoon
1/2 cup
Custard Powder
1 teaspoon
Vanilla Extract
1/2 cup
Milk
1/4 cup
Oil *I used Sunflower Oil
1/2 cup
Boiling Water
Cooking instructions
* Step 1
Preheat oven to 160°C. Grease the base and sides of a cake tin, and line with baking paper. Today I used 20cm tin. *Note: To help the cake to raise evenly, you can butter the baking paper on the sides.
* Step 2
Place Self-Raising Flour, Sugar, Salt and Custard Powder in a mixing bowl, and use a whisk to combine.
* Step 3
Add Egg, Vanilla Extract, Milk and Oil, and whisk well until well combined and smooth. Add Boiling Water and mix very well. *Note: Boiling Water makes the batter slightly warm.
* Step 4
Pour the mixture into the prepared tin and bake for 35 to 40 minutes or until cooked through.
* Step 5
Transfer to a wire rack and cool. I dusted with Icing Sugar.
Note: if there is a photo you can click to enlarge it
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