Rice Cooker Custard Powder Cake (No Egg)

Name: Rice Cooker Custard Powder Cake (No Egg)
Total time: 2400 s
Yield: 8 Servings
Cuisine: British
Ingredients: 60 g Butter *cut into small cubes; 3/4 cup Milk; 1/2 cup Caster Sugar; 1/8 teaspoon Salt; 1/4 cup Custard Powder; 1 teaspoon Vanilla Extract; 1 cup Self-Raising Flour; 1/2 teaspoon Baking Powder; Icing Sugar for dusting *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

I always stock a box of Custard Powder in my pantry. It is very handy when I want to make Custard Sauce very quickly OR when I need to make Egg-Free Custard. I use the Custard Powder to make this cake using no Egg. Just mix all ingredients, pour the mixture into the rice cooker’s inner pot, then press the button and start cooking. Absolutely easy!

Hiroko Liston @hirokoliston

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Ingredients

40 minutes

8 Servings

60 gButter *cut into small cubes
3/4 cupMilk
1/2 cupCaster Sugar
1/8 teaspoonSalt
1/4 cupCustard Powder
1 teaspoonVanilla Extract
1 cupSelf-Raising Flour
1/2 teaspoonBaking Powder
Icing Sugar for dusting *optional

Saved

Steps

40 minutes

1

Line the base of rice cooker’s inner pot with baking paper. If your inner pot is in good condition, baking paper would be unnecessary. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
2

Place Butter and Milk in a heat-proof bowl, heat in the microwave until warm and Butter melts. *Note: Cool slightly if you heat it too much. The Milk mixture should be warm.
3

Add all other ingredients, and use a whisk to blend until smooth. Pour the mixture into the prepared rice cooker’s inner pot, and start cooking at ‘Cake’ setting.
4

When it is cooked, turn out on a serving plate OR wire rack to cool, and carefully peel away baking paper. Enjoy warm OR cold. *Note: I dusted the cake with Icing Sugar when the cake was cooled.
5

*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.