November 22, 2010

Eggless Custard Powder Snack Cake


Yet another bake, so where’s the diversity that supposed to be in my virtual kitchen, I can see some of you thinking. I was planning to post something else but this particular cake has been pleading to see the light of day as a blog post. It has been a while since I first baked this cake and I have baked it any number of times since. One reason for not posting this cake was that I never managed to take pictures of it and we all know how one cannot blog food if, a) one does not have a picture of it; and b) if that picture is not passably good enough to show everyone!

A lot of ingredients one takes for granted in countries where baking is a tradition, are not easily available in India. Yet one ingredient, where one is spoilt for choice when it comes to the flavours available in India, is custard powder. I have seen flavours from plain vanilla, strawberry, chocolate, pineapple, mango to the more exotic saffron-pistachio.

For those of us who do not eat eggs or prefer to avoid eggs, custard powder is the answer when it comes to making eggless custard. An eggless custard does taste different from one made with eggs, but it works quite well for me in crème anglaise, pastry cream and ice-cream.

Sometime back, I was clearing out my kitchen stores/ pantry before making my monthly grocery shopping list and realized I had a rather largish stock of custard powder. I didn’t want to make the usual fruit salad with custard sauce or a caramelized pudding (I still have to perfect something as simple as this one!).





I had already made these really good Yo-yo biscuits and wanted to try something else but didn’t quite know what. One other country I’ve found, other than India (and I’m not counting the UK here), that puts custard powder to really good use is Australia. A search of some sites I knew would yield good results led me to this recipe for cake using custard powder.

I adapted the recipe to make it eggless. If you cannot find custard powder where you live, use the same amount of cornstarch instead. If you use custard powder, your cake will be a golden yellow in colour, but cornstarch will give you a white cake. So if you’re looking for a white eggless cake, then use cornstarch.

This cake is soft and moist and really good as a snack cake at teatime (or any time you choose to snack). It takes about 15 minutes to mix up and it is yet another cake that requires just a mixing bowl, a spoon and a cake tin to make!





I left my cake plain. You could double the recipe and bake the batter as two cakes (in 9” cake tins for flatter cakes) and sandwich them together with cream/ frosting/ jam.
You could top the cake with fruits of the season and serve it with cream. The possibilities are endless if you would like to dress up this simple cake a bit.

You might have noticed that the top of my cake has a "cracked" appearance. Some of the earlier cakes I baked had smotth tops while some looked like this. If yours has this uneven appearance like mine does, you can always claim that you were aiming for a rustic look!
Eggless Custard Powder Snack Cake
 
(Adapted from Best Recipes)



Ingredients:


1 1/2 cups all purpose flour

3/4 cup vanilla flavoured custard powder (or cornstarch)

2 1/4 tsp baking powder

3/4 cup granulated sugar

1 1/2 tsp vanilla extract (if using cornstarch)

150 gm butter, at room temperature

1 cup milk

1 1/2 tsp lime/ lemon juice



Method:


Put all the dry ingredients in a large bowl. Use a wooden spoon and mix well. Add the milk and the butter and beat with the spoon until you get a smooth batter. Add the lime/ lemon juice and mix it in.

Pour the batter into a greased and floured cake tin (or two smaller tins) and bake at 180C (350F) for about 45 minutes to an hour or till the cake is done and a skewer poked into the cake comes out clean. Sometimes, depending upon your cake tin and the oven, this cake might take upto an hour to cook especially in the middle.
Cool on a rack and serve.

This recipe makes one 8” cake or 8 to 10 servings. You can make this cake in a 9” cake tin but you’ll have a rather squat looking cake.

As mentioned in my last post, I am giving away two books and the giveaway is open till the 25th of November, 2010. If you would like to take a chance at trying your luck, please leave a comment at that post.


36 comments:

Sanjeeta kk said...

A perfect bake with few ingredients to go in it. Yes, I would love to have that rustic look for my cake. Lovely recipe, Aparna.

archana said...

Love the crumbs, rustic look is what we all are shooting for, isn't it !

Santosh Bangar said...

looking so tempting and with minimum ingredients and it is best recipe for who does'nt eat eggs perfect cake

Prathibha said...

Loved the crumb texture of d cake.....looks really nice golden colored cake..

Happy Cook said...

Beautifull cake, it is ages ago i add our Indian custard with fruits, i used to love them when i was at home. The cake looks so good love the color too.

Priya said...

Thats a gorgeous looking cake, lovely texture..

veena Aravind said...

very inviting..!! The color looks great..!! mm..yummy virtual treat..!!

indianspicemagic said...

Perfect cake with royal presentation....

Sasa said...

Ooh lovely! I'll have to recommend this to my friends who don't eat eggs.

Swati Gehlot said...

Hi Aparna,
Great recipe! I will try it out soon (have many friends who do not eat eggs, and I am sure they will love this eggless cake). I am very fond of your blog and see it regularly from some weeks now :).
Regards,
Swati

Ashwini said...

Awesome! Cocoa bars anytime, love anything with Cocoa!

Divya Kudua said...

I love Vanilla custard and I am so going to try this out.Really..??so many flavors??I have only come across Vanilla and Strawberry!!

Hari Chandana said...

Wow.. perfect and mouth watering cake.. looks too good :)

Ann said...

How perfect! I have a whole can of english custard powder sitting unused. *runs off to check expiration date* LOL.

rekhas kitchen said...

Wow that cake looks so yummm nice texture.

An Open Book said...

my cakes always have that cracked top and i ahve a feeling its got to do with oven temp???not sure though
Just a quick question aparna..is this cake nice and sweet cos im such a sucker for sweet cakes and i was wondering if 3/4th cup sugar is fine for a nice and sweet cake to have on its own or would i have to pair it with something sweet..like u mentioned cream to get tht sort of sweetness?

PJ said...

That's awesome!Your description makes me drool and I wana try it ASAP.Just a small doubt here-do you think it will work out if I try this in a regular Microwave?

Aparna said...

Thank you for your comments.

Welcome here, Swati. :)

Divya, there are many more flavours available.

Ann, then do try the Yo-yo biscuits as well. They're lovely.

An Open Book, Yes it could be oven temperature. I don't always get this look with my cakes, so I'm thinking it has to do with my mixing of the batter.
This cake is sweet enough for me, but if you have a real sweet tooth you could dust the cake with powdered sugar. Yes, serve it with sweetened cream.

PJ, I think it should work in the MW but am not sure about time and power, etc.

Vaishali Sharma said...

Love the cake! Great crumbly texture!

suma said...

It would be great to try a cake,an egg less one at that, with custard powder. Sounds delicious Aparna! And I surely know that u can't put a blog post if u don't have a passable pic.. sigh.!!

Mehnaz Kapadia said...

This looks sooo delicious! Defintly worth trying! :)

mala said...

being eggless, seems to be very interesting......am certainly gonna make this.

Davina said...

I like the sound of a vanilla custard cake - i wonder what it would be like if you served it hot with custard? could be a delicious desert.

Avanika [YumsiliciousBakes] said...

I would have never thought of using custard powder in a cake! The cake looks delicious, i might just try it :)

Priya (Yallapantula) Mitharwal said...

Sounds so super delicious.

Priya Sreeram said...

good one!

Vandana Rajesh said...

That looks so good Aparna..tried ur ladi pav recipe the other day...thks for such a wonderful recipe came out just perfect...have posted on my blog today.
www.cookingupsomethingnice.blogspot.com

Lisa said...

You are amazing. How can that gorgeous, fluffy, sky high cake be eggless? I can never find custard powder anywhere, with dehydrated egg or eggless. I've been told to sub with vanilla pudding mix, but it's missing that 'custardy' flavor, if you know what I mean. Beautiful baking as always :)

Paula said...

what a delicious blog! here is so many uncanny inspirations!

have a nice time,
Paula

Jisha Dil said...

cake looks delicious...:)

PJ said...

Hi Aparna,its me again :).I baked this cake in a microwave yesterday and it was ready in 5 minutes!!Thanks a lot for the wonderful recipe.Do take a look at it in my blog when time permits :)

Anushruti said...

Love your eggless creations. This one looks like a classic!

Anushruti said...

Doesnt using granulated sugar as opposed to powdered/fine sugar affect the texture of the cake?

Aparna said...

Davina, it would taste excellent with a custard sauce and be a good dessert too.

Happy it turned out well, Vandana. Your pav does look good.

Thank you, Lisa. :)

Thanks, Paula.

PJ, I saw your MW version and it looks awesome.

Thank you Anushruti. This one is good even if I say so myself. :)
Yes, using granulated sugar does make a difference to the texture. But its not a big deal in simple cakes like this.
The noticeable difference is that if using granulated suagr, you invariably get a bit of a crunchy crust to your cake. I like that "crunch" in an otherwise soft and plain cake. :)

Meena said...

Hello...this was one easy recipe..and since am into eggless baking this was a heaven sent!! And all that was left of the cake was the pan!! :P Delicious...

Aparna said...

Good to know its a hit there too, Meena. :)