EGGLESS VANILLA CAKE WITH CUSTARD CREAM FILLING
INGREDIENTS
1.5 cups of maida ( 180 gms)
¼ tsp cinnamon powder(1gm)
1.5 tbsp baking powder (27 gms)
¾ cup sugar(150gns)
½ cup vegetable oil120gms
1tsp vanilla
¾ cup curd or 3 eggs
½ cup milk (120ml)
FOR CUSTARD FILLING
2cups whipped cream
½ cup custard
CARAMEL SAUCE
½ cup granulated sugar
3 tbsp water
6 tbsp fresh cream ( warm)
1tbsp butter
6 tbsp flakes almonds
LET'S MAKE THE CARAMEL SAUCE
in a heavy bottom saucepan add sugar and water
Cook until it reaches a perfect amber colour
Turn off heat and add the warm cream
Mix well
Put the pan back on low heat and add butter
Cook for a min
Turn off heat and add flakes almonds
Your caramel sauce is ready
INSTRUCTIONS
preheat oven to 180c and grease your cake pan
In a bowl combine maida,cinnamon,baking powder and mix them well
Set aside
In another bowl add sugar and oil and hand whisk till it becomes light and fluffy
Add vanilla
Next add eggs , one at a time
Into the same bowl add milk and mix well
Combine dry ingredients and wet ingredients together
Do not overmix
Transfer to the baking pan and bake at 180c for 30-35 mins
Remove
Add caramel sauce over the the cake and bake it for another 10 mins
Remove and cool completely
LET'S MAKE CUSTARD FILLING
whip cream to stiff peak
Bring ½ cup milk and 3-4 tbsp sugar to a simmer
In a separate bowl, add in 2 tbsp milk and 4tbsp custard powder
Mix it well
Add this to milk once it comes to a simmer
Keep whisking till custard becomes thick
Let it cool completely
Fold in ⅓ cream into the custard
Whisk to make it lump free before folding in the rest to make a stable filling
FINALLY
cut the cake in half or two layers
And add custard filling in centre
Place the top half
Slice and enjoy
Enjoy!