When I posted my pound cake recipe last week, I got so many messages for an eggless version. And when I made this eggless custard powder cake two days back, I found that it is so similar to pound cake in taste and texture. So I am posting it today. You may or may not agree with me on the similarity, but it is one of the best eggless teacakes I have made so far.
Custard powder is easily available online or in super markets. There are so many flavours available. Try them for different flavoured teacakes. Check this set of five custard powder packs from Amazon. I have used Vanilla flavour for this cake. Feel free to use the flavour you love.
Because of its dense texture, it is best served plain with tea or coffee. You can even add some tutti frutti or dry fruits in the batter, but don’t use it for frosted cakes. I don’t think it will be good. This is a small cake and makes 12 slices. And they are also very much like the Britannia cake slice. So if you are a fan, go ahead and bake this cake at your home.
I have also made a video showing you how to bake this cake and uploaded it to my Instagram IGTv. If you love watching recipe videos, please watch it and let me know how good/bad it is. Videos are short so just two minutes of your time to take a look.
Some of the pointers to keep in mind before baking the cake
Measure all the ingredients beforehand and place everything on the work table.
Start by preheating your oven.
Grease, line and dust a 5″ cake tin and keep it ready before you mix the batter.
Use a whisk for the first mixing and a spatula to finish so that you don’t over beat the batter.
Once the batter is ready, immediately pour it into the tin and place in oven. Never let the batter sit on counter.
If you have a power shutdown, immediately set a pan on your stove, preheat it for ten minutes. Let the cake tin stay inside oven while the pan is preheating. The residual heat will be enough to keep your cake baking.
Transfer to the pan and finish the baking.
Leave the baked cake in the tin for five minutes.
Then invert it on to the wire rack and let it cool completely.
You can even wrap the cake in cling film and let it mature overnight before slicing.
Overnight maturing softens the cake crust and makes the cake more flavourful.
Eggless Custard Powder Cake Recipe
- 75 gm Maida
- 25 gm Custard Powder
- 75 gm Powdered Sugar
- 50 gm Milk Powder
- ¾ tsp Baking Powder
- 150 ml Milk
- 50 gm Melted Butter
- Preheat oven to 160°C.
- In a bowl, mix together maida, custard powder, powdered sugar, milk powder and baking powder.
- Add melted butter and milk.
- Mix to form smooth batter.
- Pour the batter into a 5″ square tin which is greased and lined with parchment.
- Bake in preheated oven for 30-40 minutes or until a tooth pick inserted comes out clean.
- Let the cake cool for five minutes on the rack.
- Flip it onto the wire rack, remove the parchment and flip it back so that the top of the cake remains on the top.
- Allow it to cool completely.
- Slice it up and serve.
I also have pre recorded online classes for Teacakes. If you are interested, send me a WhatsApp message by clicking on the WhatsApp icon on the screen.