13 Sept 2022

Eggless Custard Milk Cake | Eggless Custard Cake Recipe | Eggless Milk Cake Recipe

Eggless Custard Milk Cake | Eggless Custard Cake Recipe | Eggless Milk Cake Recipe - In this video, we will see how to make an eggfree custard milk cake. This cake is soaked in custard milk and it tastes so tasty, delicious, soft and moist! 



Ingredients 
  • APF/Maida - 1 1/4 cup 
  • Cornflour - 2 tbsp 
  • Baking powder - 1 tsp 
  • Baking soda - 1/4 tsp 
  • Sugar - 3/4 cup 
  • Curd - 1/3 cup 
  • Oil - 1/4 cup 
  • Milk - 1/2 cup 
  • Custard powder - 2 tbsp 
  • Salt - 1/4 tsp 
  • Vanilla - 1 tsp 
  • Yellow food color - 1 drop

Custard milk 
  • Milk - 1 1/4 cup 
  • Custard powder - 1 tbsp 

Frosting 
  • Whipping cream - 1/2 cup 
  • Icing sugar - 1 tbsp 
  • Unsalted pistachio - few, chopped
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Method
1. Grease an 8x8 inches cake tin with oil and then sprinkle some maida and spread well. Do not line it with paper.
2. Pre heat the oven to 180 degree C for 15 mins.
3. Take 1/2 cup of milk and add the custard powder and a drop of yellow food color. Set aside.
4. Take a bowl and add oil and curd. Whisk well, add vanilla and whisk well.
5. Place a sieve over the bowl and add the maida, sugar, cornflour, baking powder, baking soda and salt. Sieve this into the bowl. 
6. Combine the wet and the dry ingredients. As you mix, slowly add the custard milk. Whisk the milk and add it in.
7. Mix till you get a smooth batter. Transfer the batter into the cake tin and tap the tin on the counter to remove air bubbles.
8. Bake in the pre heated oven for 25-30 mins. Put a skewer inside the cake, if it comes out clean then it's done otherwise bake for a little longer.
9. Wait for the cake to cool completely.

For the custard milk
10. In the meantime, let's prepare the custard milk. Take 1/4 cup of milk in a bowl and add the custard powder and mix till it's smooth without lumps.
11. Take 1 cup of milk in a saucepan, add the custard milk into the saucepan. Strain and add and whisk well till it's well combined.
12. Cook this milk on medium flame for 3-5 mins till it thickens slightly.
13. Let it cool down slightly.

Frosting
13. As the custard milk is cooling down, take the whipping cream in a bowl, add icing sugar and beat till it forms stiff peaks. Keep refrigerated.

Assembling
14. Poke holes on the cooled cake with a fork or tooth pick.
15. Pour the custard milk over the entire cake. Add about half of the custard milk. 
16. Keep this in the fridge for 30 mins. 
17. After 30 mins, bring the cake from the fridge and add the whipped cream over the soaked cake and spread well.
18. Add chopped pistachios over the cream to decorate the cake.
19. Keep refrigerated for 30 mins before cutting and serving.

Serving
20. Cut slices and before serving, pour the remaining custard milk around the cake slice and serve.


Notes
1. If the batter is too thick, you can add 1 or 2 tbsp of milk.
2. Make sure the curd is thick and not sour.
3. Use unsalted pistachios.
4. Before pouring, if the custard milk has thickened, add about 2 tbsp of extra milk, mix well and then pour over the cake.


Bible blessing - The Lord has heard my cry for mercy, the Lord accepts my prayer. Psalm 6:9


Until next time,
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