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!!!

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter

Ingredients

60g Butter *cut into small cubes
3/4 cup Milk
1/2 cup Caster Sugar
1/8 teaspoon Salt
1 teaspoon Vanilla Extract
1/4 cup Custard Powder
1 cup Self-Raising Flour
1/2 teaspoon Baking Powder
Icing Sugar for dusting *optional

Method
  1. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in good condition, baking paper would be unnecessary.
  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. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. 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.