This is a light vanilla custard cake- different from a traditional sponge preparation but tastes so much better. This cake can be flavoured with whatever you have lying around- lemon zest, coffee, vanilla, orange, etc and makes for a great tea time cake. It can further be used to make layers to use in stacked cakes. It’s fluffy, eggless and moist- one of the best cakes you will ever eat. Close to Japanese Cotton Cheesecake.
Ingredients:
| 1.5 cups | Flour |
|
3 Tablespoon |
Custard Powder |
| 2 Teaspoon | Baking Powder |
| 1/2 Cup | Sugar |
| 1/4 Cup | Cream Cheese |
| 1/4 Cup | Unsalted Butter |
| 1/4 Cup | Light Neutral Oil (Like a Vegetable) |
| 1/2 cup + 5 tbsp (Kept Separately) |
Milk |
| 1/2 Teaspoon | Vanilla Extract/Flavouring |
Steps:
Preheat oven to 170C
Sieve the flour, custard powder and baking powder separately in a bowl and keep.
Mix the cream cheese, butter and the 5 tbsp of milk in a small saucepan. Heat over a low flame, whisking continuously to ensure no lumps are formed. Whisk for about 2-3 minutes until the first boil, immediately removing from the heat and letting cool.
Once cooled, transfer to a new bowl and whisk by hand until the mixture is thick and creamy.
Add sugar and oil and whisk again until the sugar crystals have melted into the mixture has a ribbon-like consistency. Add vanilla and whisk again. Avoid mixing very vigorously else the mixture might split.
Add half the flour mixture and fold it into the mixture carefully, being careful to not over whisk.
Once all the flour is incorporated, slowly stream in the remaining 1/2 cup of milk and mix until it is incorporated. Add the remaining half of the flour mixture and fold again until just combined.
Grease the sides of a 6-inch pan and line the bottom with a circle of parchment paper. Pour the cake mixture into the pan and even out using an offset spatula or a spoon.
Drop the oven temperature to 160C and bake for 35- 40 minutes until a knife inserted into the centre comes out clean.
Remove and let cool completely before running a knife along the sides and demoulding. Sieve some icing sugar over the top and serve, or use for layer cakes.
