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Eggless Whole Wheat Custard Cake

Eggless Whole Wheat Custard Cake

Cooking Time

Preparation Time : 20

Cook Time : 35

Total Time : 55

Ingredients

Serves 5

  • Butter 3 tbsp

  • Oil 3 tbsp

  • Powdered Sugar 75 gms

  • Condensed Milk 150 ml

  • Milk 300 ml

  • Vinegar 1 1/2 tbsp

  • Vanilla 1 tsp

  • Whole Wheat Flour 150 gms

  • Baking Powder 1 1/2 tsp

  • Baking Soda 1/2 tsp

  • Custard powder 50 gms

Directions

  • 01

    Preheat oven for 10 in 200 degree Celsius.

  • 02

    Grease a cake tin and line with a butter paper and keep aside

  • 03

    In a mixing bowl mix all the dry ingredients except sugar and shift the mixture for twice. Keep this aside until further use.

  • 04

    In a bowl add milk, vinegar and vanilla essence and mix. The milk should be in room temperature. The milk may curld but don't worry.

  • 05

    In another mixing bowl add sugar, butter, oil and condensed milk and mix properly for 5 to 6 mins.

  • 06

    Then add the milk mixture and mix well.

  • 07

    Now add the dry ingredients in to the wet ingredients in two batches. and mix well

  • 08

    Now pour the cake batter in to the already lined tin. Tap the tin on the platform to release the air.

  • 09

    Put the tin in the oven and bake it for 35 mins in 180 degree Celsius.

  • 10

    Cook the cake up to tooth pick comes out clean

  • 11

    Baking time may differ from oven to oven. so be careful while baking.

  • 12

    After done bring out from oven and keep on the wire rack to cool down.

  • 13

    Serve this cake as tea cake or do frosting of your choice.

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