Hi all.. Today I will be sharing a quick and easy cake.. Eggless Custard Cooker Cake made with Wheat Flour..
Custard powder gives you that flavour and aroma.. If you see I have not added any vanilla essence in this recipe because the custard powder already has the flavour..
Let’s dive into the recipe:
Wheat flour – 1 Cup
Sugar – 3/4th cup
Butter melted – 100 grams
Custard powder – 1/4th cup
Curd – 1/4 Cup
Milk – 1/2 Cup
Nuts and berries (Optional)
Baking powder – 1 tsp
Mix all the dry ingredients (except baking powder) and wet ingredients separately.. add the dry ingredients to wet ingredients batch by batch and mix it without lumps.. Finally add the berries, nuts and baking powder and give it a good mix..
Meanwhile heat a cooker or a kadai and place a steel stand on it… keep the flame low.. close it with the lid.. if using cooker, remove the gasket and the whistle and then cover.. preheat for 5 to 10 mins..
Take a baking tin and transfer the cake batter.. fill it 3/4th.. tap twice and place the tin on the steel stand.. cover and bake for atleast an hour or till its completely baked.. you can insert a toothpick or a knife to check if its completely baked.. if it comes out clean its baked, otherwise let it bake for a few more minutes..
Yummy and fluffy moist eggless custard cake ready..!!
The reason I add baking powder in the end is because if u add it in the beginning then you will end up mixing it too much and it wont get too fluffy..
Using butter makes the cake more moist and soft than oil..
If using oil, use a neutral oil like refined oil or sunflower oil.. Do not use peanut oil or coconut oil as it has a strong smell and your cake will dominate with that smell and taste..