This is a very simple Custard Powder Cake. This cake is much softer than my ‘Custard Powder Butter Cake’. You don’t use Butter. You only need 1/4 cup Oil. I recommend Sunflower Oil. If you use plant-based Milk, it can be dairy-free. The batter of this cake is very thin. You need to be careful about the leakage if you use springform cake tin.

Cake Tin

18 to 20cm Round Cake Tin

Ingredients

1 cup Self-Raising Flour
3/4 cup Caster Sugar
1/3 teaspoon Salt *slightly less then 1/2 teaspoon
1/2 cup Custard Powder
1 Egg *whisked
1 teaspoon Vanilla Extract
1/2 cup Milk
1/4 cup Oil *I used Sunflower Oil
1/2 cup Boiling Water
Icing Sugar for dusting *optional

Method
  1. Preheat oven to 160°C. Grease the base and sides of a cake tin, and line with baking paper. Today I used 20cm tin. *Note: To help the cake to raise evenly, you can butter the baking paper on the sides.
  2. Place Self-Raising Flour, Sugar, Salt and Custard Powder in a mixing bowl, and use a whisk to combine.
  3. Add Egg, Vanilla Extract, Milk and Oil, and whisk well until well combined and smooth. Add Boiling Water and mix very well. *Note: Boiling Water makes the batter slightly warm.
  4. Pour the mixture into the prepared tin and bake for 35 to 40 minutes or until cooked through.
  5. Transfer to a wire rack and cool. I dusted with Icing Sugar.