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
- 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.
- Place Self-Raising Flour, Sugar, Salt and Custard Powder in a mixing bowl, and use a whisk to combine.
- 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.
- Pour the mixture into the prepared tin and bake for 35 to 40 minutes or until cooked through.
- Transfer to a wire rack and cool. I dusted with Icing Sugar.
Comments
Ekta
5/09/2025
Hi Hiroko,
Can I use plain flour instead of self raising flour?
Thanks,
E
Hiroko
5/09/2025
Hello. Self-rising flour includes leavening agents, and often a small amount of Salt as well. Of course you can user Plain Flour, but you must add Baking Powder. For this recipe, you need to add 1 to 1.5 teaspoon, but additional Salt would be unnecessary.
Mony
16/08/2025
I want to sincerely thank you for the amazing cake recipe you shared with me. Honestly, I didn’t expect it to be that delicious and fluffy! The cake turned out unbelievably soft—like a piece of cloud—and the flavors blended together so perfectly, showing your refined taste and expertise in choosing the right ingredients.
The ingredients were simple, yet incredibly effective. Each one added a perfect touch—from the fresh eggs, to the butter that gave it richness, to the flour that resulted in a light, bakery-quality texture!
Thank you from the bottom of my heart for this golden recipe. It’s definitely going to be one of my go-to favorites, and every time I make it, I’ll remember you with a kind thought. 🌸
Hiroko
16/08/2025
Hi Mony. Thank you for such a positive feedback. I am happy to know that the recipe worked well for you and you liked the cake.
Taz
8/03/2025
Thanks, I’m going to make this tomorrow! Have been looking for a custard cake with no butter and am looking forward to tasting this one.
Hiroko
9/03/2025
Hi Taz. I am looking forward to hearing from you about the result.