Eggless Custard Cake – Amazing blend of custard and cake

Name: Eggless Custard Cake - Amazing amalgamation of custard and cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 140 g Maida / all purpose flour / refined flour; 1/2 cup water; 60 g butter; 1 tin milk maid / condensed milk; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp vanilla essence; 10 almonds skinned; and coarsely chopped (optional); 20 g cashews coarsely chopped (optional); 5 tbsp custard powder; 2 cups whole milk; 4 tbsp sugar / brown sugar

Amruta

4 years ago

Details

Servings

12 servings

Prep time

20 minutes

Baking time

45 Minutes

Calories

399.7 kcal

Eggless custard cake is an amazing combination of eggless sponge cake and custard. It is extremely enticing to all dessert lovers.

I was introduced to the concept of custard cake during my courtship days with my husband. Across the road from our house there is bakery which makes amazing custard cakes. But my husband being a complete vegetarian can never enjoy it whole heartedly as cakes in that bakery contains eggs. As custard cake is one of his favorite flavors, I decided to make an eggless version of the cake and I must say we both were very happy. The combination of cake and custard is yummy. And variety of fruits with whipped cream on top is euphoric. Many make custard cakes in different ways such as some would make it by layering uncooked custard with cake batter and bake it.

Making of this cake is no rocket science, it is that easy. So, let me break down the process of this cake –

Bake an eggless sponge cake.
Make custard.
Assemble the cake.
Decorate

About Eggless Custard Cake

The eggless sponge cake recipe is an old tried and tested recipe and it always turns out perfect. I came across this recipe decade back in one of Sangeeta Khanna’s recipe book, Baker’s Fiesta. Since then this recipe has never let me down it’s perfect in taste and perfect in sponginess. This is the simplest of sponge recipe which takes just 10–12 minutes to make. And 35-40 minutes of baking.

Custard is one of the quickest and most uncomplicated recipes to make. For this cake custard has to be thicker than you would generally make. For toppings I have used different kinds of fruits and you can do the same or stick to any one fruit of your choice.

Even though this is an effortless recipe and making of it does not take long it would be preferable to make this cake a day ahead as this cake needs to be refrigerated overnight. I have tried to be as precise as possible but you can look into the video for better understanding. If you have any questions do feel free to post them in the comment section below and I’ll answer your queries asap.

So, try out this eggless custard cake recipe and let me know if this was your tummy to heart moment…

Eggless Custard Cake

Ingredients

For Eggless Sponge Cake
140g Maida / all purpose flour / refined flour
1/2 cup water
60g unsalted butter
1 tin milk maid / condensed milk
½ tsp baking soda
1 ½ tsp baking powder
1 tsp vanilla essence
10 almonds skinned
and coarsely chopped (optional)
20g cashews coarsely chopped (optional)
For Custard
10 tbsp custard powder
4 cups whole milk
10 tbsp sugar / brown sugar
1/4 tsp vanilla essence

Toppings

Whipping cream
3 large Strawberries sliced
10-12 Whole strawberries
Orange sliced
Blackberries
Blueberries
1 Mango
1 Granny smith apple

Directions

Making Eggless Sponge Cake
Sieve together flour, baking soda and baking powder. Sieve 4-5 times. Keep it aside for further use.
In a big mixing bowl whip butter. Whip till butter becomes light.
Pour in condensed milk and beat it with butter. Beat till the mix becomes light and fluffy.
Next add water and half quantity of flour mix. Beat both ingredients into the butter mix.
Later add rest flour mix and vanilla essence. Beat till all ingredients are completely blended.
Pour the batter in a greased and flour dusted baking container.
Next sprinkle chopped nuts on top and very lightly with a spoon stir the surface till all nuts are covered in batter.
Later tap the container 2-3 times lightly to release any air bubble that may be trapped in the batter.
Next bake the cake for 35-40 minutes at 390-degree Fahrenheit or 200-degree Celsius.
Later remove the cake from oven and keep it aside to cool.
Making the custard
In a bowl mix custard powder and small amount of milk from the given quantity. Make a thin paste and keep it aside for further use.
Next in a pan heat rest of the milk then add sugar. Stir the milk till sugar dissolves.
Once the milk start simmering pour custard paste with one hand and beat the milk with the other.
Note: remove all the lumps.
Cook till milk thickens then turn off the heat and keep it aside to cool.
Note : cook on low to medium flame after adding custard paste as it is likely that custard may get burned on high flame.
Assembling the cake
After custard cools down it will be lumpy and very thick. Therefore, blend the custard by a hand blender or mixer grinder till it becomes of thick smooth consistency. Keep it aside for further use.
Note: if you are using mixer grinder for blending then custard then just blend it a little. Do not overdo it. Avoid milk shake consistency at all cost.
In a bowl whip 1/3 cup cream till peak is formed.
Next fold-in 1/ 2 cup of blended custard to the whipped cream and lightly mix both. Keep it in refrigerator for further use.
Later cut the cake horizontally in the middle. Keep upper half of cake layer on a plate.
Note: we are going to have just two layers of sponge cake.
Next wrap cake ring with fresh wrap to avoid sticking of custard.
Later place the cake ring around the cake and lock it.
Soak lower layer of cake with sugar syrup.
Next cover the cake surface with cream-custard mix. This layer should be thick.
Now place sliced strawberries on top of cream-custard layer.
Next take upper layer of sponge cake and place it up-side down on top of strawberry layer.
Soak upper layer of sponge cake with sugar syrup.
Next add cream-custard mix and make thin layer of it on top. Later refrigerate the cake for 1 hour.
1 hour later remove cake from the refrigerator and remove the cake ring and fresh wrap from around the cake.
Next take a cake base or any flat base as a temporary base for your cake.
Place a fresh wrap on your temporary cake base.
Place cake in the middle.
Adjust any cream that may have come out while transferring the cake.
Then place the cake ring around the cake.
Tape the wrap tightly on all sides.
Note: You do not need to buy a different cake ring for this dessert assembly. You can continue using cake baking container’s ring to assemble the dessert (highly recommended). I usually use cake container ring for the assembly of this cake and build my cake vertically. For this you just need to unlock the ring and use it for the space needed for custard filling.
Next place the dessert collar inside the cake ring.
Later pour custard on and around the cake, filling all the gaps and merge the cake in custard.
Later tap the tray lightly to release any trapped bubble from the cake.
Next refrigerate the cake overnight.
After over-night refrigeration of the cake remove it from the refrigerator and remove the tapes on the side. Very lightly pull the wrap from under the cake. This step is optional. If you find that removing the wrap will be too disturbing for cake then let it be. Just cut away the extra wrap from around the cake.
Next remove the cake ring.
Note: But DO NOT remove the cake collar.
Decorate the cake with all kinds of fruits of your choice and whipped cream. Your Custard Cake is ready. Refrigerate the cake till it is time to cut the cake.

Eggless Custard Cake – Amazing amalgamation of custard and cake

Recipe by Amruta

Recipe rating: N/A

Course: DessertCuisine: InternationalDifficulty: Difficult

Servings

servings

Prep time

minutes

Baking time

minutes

Calories

399.7

kcal

Eggless custard cake is an amazing combination of sponge cake and custard. It is every dessert lover’s delight.

Ingredients

For Eggless Sponge Cake
140 g Maida / all purpose flour / refined flour
1/2 cup water
60 g butter
1 tin milk maid / condensed milk
1/2 tsp baking soda
1 tsp baking powder
1 tsp vanilla essence
10 almonds skinned
and coarsely chopped (optional)
20 g cashews coarsely chopped (optional)
For Custard
5 tbsp custard powder
2 cups whole milk
4 tbsp sugar / brown sugar

Directions

Sieve together flour, baking soda and baking powder. Sieve 5 times. Keep it aside for further use.
Mix water and milk. Keep it aside for further use.
Note: you can also just use ½ cup water in place of ¼ cup milk and ¼ cup water mix
In a big mixing bowl whip butter. Whip till butter becomes light.
Pour in condensed milk and beat it with butter. Beat till the mix becomes light and fluffy.
Next add half quantity of water and milk mix and half quantity of flour mix. Beat it into the butter mix.
Later add rest of the water and milk mix, flour mix and vanilla essence. Beat till all ingredients are completely mixed.
Pour the batter in a greased and flour dusted baking container.
Next sprinkle chopped nuts on top and very lightly with a spoon stir the surface till all nuts are covered in batter.
Later tap the container 2-3 times lightly to release any air bubble that may be trapped in the batter.
Next bake the cake for 35-40 minutes at 390-degree Fahrenheit or 200-degree Celsius.
Later remove the cake from oven and keep it aside to cool.
Making the custard
In a bowl mix custard powder and small amount of milk from the given quantity. Make a thin paste and keep it aside for further use.
Next in a pan heat milk then add sugar. Stir the milk.
Once the milk start simmering pour custard paste with one hand and beat the milk with the other.
Note: remove all the lumps.
Cook till milk thickens then turn off the heat and keep it aside to cool.
Assembling the cake
After custard cools down it will be lumpy and very thick. Therefore, blend the custard in a mixer grinder or by a hand blender till it becomes of thick smooth consistency. Keep it aside for further use.
In a bowl whip 1/3 cup cream till peak is formed.
Next fold-in 1/ 2 cup of blended custard to the whipped cream and lightly mix both. Keep it in refrigerator for further use.
Later cut the cake horizontally in the middle. Keep upper half of cake layer on a plate.
Note: we are going to have just two layers of sponge cake.
Next wrap cake ring with fresh wrap to avoid sticking of custard.
Later place the cake ring around the cake and lock it.
Soak lower layer of cake with sugar syrup.
Next cover the cake surface with cream-custard mix. This layer should be thick.
Now place sliced strawberries on top of cream-custard layer.
Next take upper layer of sponge cake and place it up-side down on top of strawberry layer.
Soak upper layer of sponge cake with sugar syrup.
Next add cream-custard mix and make thin layer of it on top. Later refrigerate the cake for 1 hour.
1 hour later remove cake from the refrigerator and remove the cake ring and fresh wrap from around the cake.
Next take a cake base or any flat base as a temporary base for your cake.
Place a fresh wrap on your temporary cake base and place the cake in the middle.
Adjust any cream that may have come out while transferring the cake.
Then place the cake ring around the cake.
Tape the wrap tightly on all sides.
Note: You do not need to buy a different cake ring for this dessert assembly. You can continue using cake baking container’s ring to assemble the dessert (highly recommended). I usually use cake container ring for the assembly of this cake and build my cake vertically. For this you just need to unlock the ring and use it for the space needed for custard filling.
Next place the dessert collar inside the cake ring. Later pour custard on and around the cake, filling all the gaps and merge the cake in custard.
Tap the tray lightly to release any trapped bubble from the cake.
Refrigerate the cake overnight.
After over-night refrigeration of the cake remove it from the refrigerator and remove the tapes on the side. Very lightly pull the wrap from under the cake. This step is optional. If you find that removing the wrap will be too disturbing for cake then let it be. Just cut away the extra wrap from around the cake.
Next remove the cake ring.
Note: But DO NOT remove the cake collar.
Decorate the cake with all kinds of fruits of your choice and your Custard Cake is ready.