Custard Powder Snack Cake

Custard powder snack cake

By now you may have figured out that I have quite a sweet tooth. I also have a huge can of Bird’s Custard Powder in my pantry, and when I spotted the recipe for Eggless Custard Powder Snack Cake over at Easy Cooking: Divya’s Cookbook Blog, I knew I had found the perfect thing to do with it. Divya, by the way, found the recipe at Aparna’s Blog, My Diverse Kitchen. This cake is making the rounds.

Custard powder snack cake

Now, I tend to think that custard powder is a very under-utilised ingredient in North American baking. And perhaps it is with good reason; all it is is a mixture of cornstarch, salt, food colouring, and perhaps some artificial flavouring. It might not sound very exciting and perhaps you could just add those ingredients separately to your baked goods, but I find the flavour to be unique and I am in love with the colour-change magic that happens when you use custard powder; you take the white powder, stir in some liquid, and boom! Sunny bright yellow happiness.

In fact, I wish I had better lighting and a better camera, or at least some better photoshop skills, so that I could share with you just how vibrant this cake really is.

Custard powder snack cake

Imagine this is bright yellow. And in focus.

Anyhow, if the thought of using custard powder squicks you out (or if you simply can’t find it, wherever you are), simply replace it with cornstarch and add a dash more vanilla. You’ll have a white cake, but I suppose you could dump in some food colouring if you really wanted to.

I cut the recipe in half to make a petit little 6-inch round by 2 inch high cake, which is the perfect size for two or three people who just want a snack. I also tweaked it a little bit for my vegan sweet tooth tastes. Check out the full size recipe at the other blogs if you’d rather feed more people and/or have leftovers.

Custard Powder Snack Cake

3/4 cup all purpose flour
1/4 cup + 2 tbsp of custard powder (vanilla or “original” flavour)
1 heaping tsp baking powder
1 tsp vanilla extract
75 grams of Earth Balance or another hard vegan margarine (or I guess butter, if you swing that way), melted
1 cup of soymilk, with 1/2 tsp vinegar mixed in to thicken it
1/2 cup of sugar

Pre-heat the oven to 350 degrees Fahrenheit. Grease and flour a 6 inch wide cake pan.
Mix all of the dry ingredients in one bowl. Mix the wet igredients in another. Combine the two and stir until just mixed, then pour into the cake pan and bake until a toothpick or skewer poked into the cake comes out clean. This took 30 minutes for me, but may take longer if you use the full-size recipe.

Cool on a rack. Serve. Be happy.

Custard powder snack cake

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