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


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

  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.