Eggless Custard Cake Recipe । Vanilla Custard Cake in the cooker
It’s always wonderful to have dessert after a meal, right? If the dessert is easy to prepare and delicious then the fun is doubled. We are back today with a dessert recipe- eggless custard cake.
Custard cake is a soft, delicious, and spongy dessert.
You can also have it as a snack in the evening with a cup of tea or coffee. So, let’s begin the preparation.
Essential ingredients required for Custard Cake Recipe:
Refined Flour (Maida) - 1 cup (130 grams)
Custard Powder - ¼ cup (30 grams)
Baking powder - 1.5 tsp
Sugar - ½ cup (120 grams)
Olive oil - ½ cup (110 ml)
Milk - ½ cup + 2tbsp (140 ml)
Eggless Custard Cake Recipe:
We will start with the dry ingredients. Pour 1 cup maida, ¼ cup custard powder (vanilla custard powder) and 1.5 tsp of baking powder in a strainer and put a bowl below it.
The custard powder contains cornstarch (flour) so it works as a binder. Hence, there is no need to add condensed milk or egg replacement for baking the cake.
Filter the contents of the strainer in the bowl. Filtering will ease mixing and get rid of all the lumps in the ingredients. Filter the flour 2 times to properly mix everything.
Dry ingredients will be ready after the second filtering. Then, you can prepare the remaining ingredients.
Grind ½ cup of sugar in a grinder. Pour ½ cup olive oil in the sugar powder and blend them. Then add milk and blend again. The milk should be at room temperature.
Alternative: You can use any vegetable oil, butter or ghee instead.
Take out the sugar and milk paste in a bowl. Pour and mix the dry ingredients in the paste gradually. If the batter appears to be too thick, add 2 tbsp of milk in the batter. Mix everything well.
Once the batter is ready, grease a container for baking the cake. Grease the container with oil and make sure to cover all the surfaces. Dust it with dry maida so that there’s a thin film of dry maida all over the container. This will prevent the cake from sticking to the vessel. Properly coat the container and take out the extra flour.
Pour the batter in the container and tap to spread the batter evenly. Heat the cooker for 7-8 minutes on high-heat beforehand.
Pour salt at the bottom of the cooker and place a stand inside the cooker. The salt will maintain high temperature inside the cooker. You can’t cook the cake in a cooker if you leave it empty.
Put the cake container on the stand and close the cooker. Do not put the gasket and pressure regulator on the lid of the cooker. Bake the batter for 40-50 minutes on low-medium flame.
Do not check the cake in between. You can check it after 40 mins but be quick if you do that. Just a glimpse is enough. If the heat of the cooker escapes and the cake is not fully baked, then it will sag from the middle.
[After 50 minutes]
The cake has puffed up and turned brown. Take the cake container out. keep it aside for 2 hours and allow it to cool down.
Slide a knife along the edges and ease out the cake once it cools down. Do not try it before the cake is cooled, otherwise, it might get crumbled and get ruined.
Scrape the edges and take out cake on a plate. Slice the cake into pieces and our custard cake is ready to be served.
Prepare this eggless custard cake at home and enjoy it as a dessert or snack.
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