Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, summer sunshine tea time treat | custard powder cake | eggless custard cake. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious. Custard Powder Cake
To get started with this recipe, we must first prepare a few components. You can have summer sunshine tea time treat | custard powder cake | eggless custard cake using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Summer Sunshine Tea Time Treat | Custard Powder Cake | Eggless Custard Cake:
- Prepare Flour – 3/4 cup (I used 50-50 Whole wheat flour and All purpose flour)
- Prepare Vanilla flavored custard powder – 90 ml (1/4 cup + 1/8 cup)
- Make ready Baking powder – 1/2 tsp + 1/8 tsp
- Take 1/2 cup White Sugar
- Prepare 1/4 cup Oil
- Prepare 3/4 cup Milk
- Take Colorful sugar sprinkles – 1/4 cup (I use sprinkles after baking)
- Get 1 pinch salt
Two classics combined into doubly delicious results, these scones will go down a treat at a summer party, served with lashings of Pimm's-soaked fruit and boozy whipped cream.. Rugs Outdoor Laundry & cleaning Home safety Home improvement Gardening & plants Home electronics IKEA food & restaurant Leisure & travel Pet accessories Summer Winter holidays. I enjoy thinking of my childhood. But when I think of my home town where I grew up, all that I (A) _ to remember is dust.
Steps to make Summer Sunshine Tea Time Treat | Custard Powder Cake | Eggless Custard Cake:
- Dry ingredients : Sieve flour, baking powder and salt. Keep it aside. - Wet ingredients : Now add sugar, oil, milk and custard powder in a grinder and make a smooth batter. - Mix both dry and wet ingredients.Put prepared batter into a greased baking pan.Tab the cake pan on a countertop to release any large air bubbles. - Put the cake pan into the preheated pressure cooker and bake it for 1 hour.
- Tips: - - Don’t over mix the prepared batter. - Don’t demould quickly allow it to cool down completely. - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
- Pressure Cooker Method: - - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin. - - Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand. - No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
- How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.
I enjoy thinking of my childhood. But when I think of my home town where I grew up, all that I (A) _ to remember is dust. I remember the brown, crumbly dust of late summer that gets into the eyes and makes them water. These Eggless Chocolate Cupcakes are filled with chocolate flavor and are perfect for those with egg allergies. Great for vegan baking, as well.
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