Soft & Moist Custard Powder Cake

Name: Soft & Moist Custard Powder Cake
Total time: 2700 s
Yield: 18 to 20cm Round Cake Tin
Cuisine: British
Ingredients: 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 Egg *whisked; 1 teaspoon Vanilla Extract; 1/2 cup Milk; 1/4 cup Oil *I used Sunflower Oil; 1/2 cup Boiling Water; Icing Sugar for dusting *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

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.

Hiroko Liston @hirokoliston

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Ingredients

45 minutes

18 to 20cm Round Cake Tin

1 cupSelf-Raising Flour
3/4 cupCaster Sugar
1/3 teaspoonSalt *slightly less then 1/2 teaspoon
1/2 cupCustard Powder
1Egg *whisked
1 teaspoonVanilla Extract
1/2 cupMilk
1/4 cupOil *I used Sunflower Oil
1/2 cupBoiling Water
Icing Sugar for dusting *optional

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Steps

45 minutes

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.
2

Place Self-Raising Flour, Sugar, Salt and Custard Powder in a mixing bowl, and use a whisk to combine.
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.
4

Pour the mixture into the prepared tin and bake for 35 to 40 minutes or until cooked through.
5

Transfer to a wire rack and cool. I dusted with Icing Sugar.