Discover a soft, pillowy Eggless Custard Cream Cake infused with the nostalgic warmth of custard powder. This cake is a delightful fusion of classic vanilla sponge and the signature sweetness of custard, creating a dessert that’s both comforting and perfect for any occasion. Crowned with a glossy layer of strawberry jam, this cake is not only a treat for the eyes but for the palate, striking a delicious balance between spongy lightness and creamy flavor. Ideal as an after-meal indulgence or as a charming accompaniment to your evening tea or coffee, it’s a must-try for anyone who loves home-baked goodness without the fuss of elaborate frostings or eggs.
What makes this recipe even better is its versatility and simplicity. You need just a handful of pantry staples to whip up this cake, and it bakes beautifully in a square or loaf tin, ensuring even cooking and a perfect crumb every time. The custard powder not only enhances the aroma but also lends a rich golden hue, while a quick jam glaze ups the wow factor. Tailor the flavor to your mood—skip the jam for a simple tea cake or add a swirl of cocoa powder for a lovely chocolatey twist. With minimal prep and easy steps, this cake is perfect for both beginner and seasoned bakers.
Eggless Custard Cream Cake
Print RecipeIngredients
- ½ cup (100 gm) butter, softened
- 1 cup (230 gm) sugar
- 1 cup (255 ml) milk, room temperature
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1½ cup (240 gm) maida / plain flour
- ½ cup (68 gm) custard powder
- ½ tsp baking soda
- 1 tsp baking powder
Instructions
Cream together the softened butter and sugar in a large bowl until light and fluffy.
Stir in the milk, vinegar, and vanilla extract, mixing until well blended.
Sift in the plain flour, custard powder, baking soda, and baking powder.
Gently fold the dry ingredients into the wet mixture until just combined – avoid overmixing.
Pour the batter into a greased and lined square or loaf tin, spreading evenly.
Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick comes out clean.
Once baked and slightly cooled, spread a layer of strawberry jam over the top for a shiny glaze.
Slice and serve your eggless custard cream cake, or refrigerate for later enjoyment.
Notes
Tips:
Use a square or loaf tin for best results and even baking., Ensure all ingredients are at room temperature for a smooth batter., Don’t overmix after adding the dry ingredients to keep the cake airy., Jam topping is optional – enjoy plain or swap for a chocolate sauce or any preserve you like., For a chocolate variant, mix cocoa powder with custard powder., Store any leftovers in an airtight container in the refrigerator for up to a week.
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