Friday, February 11, 2011

Divine Chiffon Custard Cakes

The custard cake recipe is the classic family recipe that I am baking since schooldays. I fell in love with this super soft and spongy cake. This has always been my all-time favorite bake.

As it is said, that your kids pick up your taste buds, this cake has eventually become a fave of my little son too. This time around I was baking this recipe after a long time. Though I was pretty sure that it will come out well and was happy to see that it actually did.

It was so much fun to bake these stout custard cakes with the help of my little one, and later three of us did a small valentine party at home.

Divine Chiffon Custard Cake

The key flavoring ingredient in my recipe is custard, which is easily available in Indian and Asian stores. Back home custard is more frequently used to make a quick pudding, by adding warm milk and topping with fresh fruits.

Chiffon cake is a very light fluffy cake made with eggs, flour, sugar, baking powder, and vegetable oil, in place of butter plus flavorings of your choice.

Its called chiffon cake bcoz of the key difference in the process of beating eggs. The chiffon-like airy texture is obtained by beating the eggs well. The egg whites are beaten till light and stiff and other ingredients are gradually added.

I have used a standard recipe for chocolate cake, but instead of chocolate or cocoa powder used custard powder.

So sift and mix the basic ingredients to bake this classy cake with chiffon-like softness.

Check out the list of ingredients required for baking.


All-purpose flour: 1 cup
Vanilla custard powder: 1/4 cup
Vanilla Extract: 1 tsp
Orange Zest: 1tsp
Sugar: 3/4 cup
Baking powder: 1 tsp
Baking Soda: 1/2 tsp
Olive oil: 1/4 cup
Milk: 1/2 cup
Eggs: 4
Walnuts/choco chips: Handful, optional

For Topping:

Preheat the oven to 350F/180C.

Lightly grease the cake pan and dust with flour. as I wanted to make this cake for my son, so I used two stout cake pans.

Any small and round ovenproof dish can be used, in case stout cake pan is not available.

In a medium bowl, first mix the dry ingredients - flour, sugar, custard powder, orange rind, baking powder, and baking soda.
In another bowl whisk egg yellow. Beat egg white with an electric blender until light and fluffy.
Gently fold the oil, sugar, and flour mix to the eggs (white+yellow) to make a smooth consistent batter.
Add a dash of vanilla extract and chopped nuts, if desired.
Fill the cake pans with 2/3 rd of the batter.

Swirl a few drops of Chocolate syrup in the middle (with a spoon) to get a Marble effect.

Bake the cakes for  ~40 minutes until they are light golden brown (and start smelling divine !!!).

To check if the cake is ready, insert a fork in the middle of the fork comes out clean, the cake is done.

If it is not done, bake for another 5-10 minutes, while keeping an eye on it.

See, couldn't resist taking out a slice, right away.....

Let the cakes cool down before doing any icing/decorations.

For Topping:
Take the cakes out of the pan. 
Spread a thin layer of Hershey's chocolate syrup on one cake and place the second cake on top of this. 

Squeeze another layer of dark chocolate syrup on top of the second cake. 

Decorate with white chocolate morsels ( I used morsels by nestle) the way you like or with fresh raspberries and strawberries.

I did let my Son takeover for this piece of work/art for me.

My Family loved this cake & Hope you Like it too !!! 

Divine Chiffon Custard Cakes on Foodista


  1. yes, yes, yes. i was thinking how to finish my custard powder in a better way when i saw this. thank you so much...i love tht bw photo. all the photos are great and i have all the ingredients right here with me!!!

  2. I really love the styling on your photos. Those little silver roses are adorable! The cake looks delish, too.

    Thanks for stopping by my blog! I'm curious what your dahl recipe is like... ?

    Looking forward to more tasty posts from you :)

  3. I've never had custard cake before but it sounds delicious.

  4. It looks pretty AND delicious.

  5. Gorgeous picture! Lovely cake! :) Love it...(Trang, from

  6. I have never tried a cake using this method. I will have to look for custard powder and give this a try.

  7. What an original cake. It looks so chiffon-ish and light, but I bet decadent with the rich custard....yum.

  8. Beautiful pictures. Thanks for the entry.

  9. Thanks guys for stopping over and appreciating the cake. Wish u all a happy Valentines' !!!!!!

  10. Lovely photos, and the cakes themselves look so fluffy and soft. :)

  11. Oh these look wonderful, sound so nice. And you took some mouth watering pictures, thanks.
    Happy Valentine's

  12. Oh wow, that cake looks absolutely wonderful! I love custard in pretty much every flavor and form, and have been keen to try a chiffon cake for some time, so this will be just perfect... such a great recipe adaptation!

  13. Fantastic! If I were cooking dinner tonight for my hubby, this is what I'd make for dessert!

  14. Sonia, Nice...Love those little foil roses...especially cute!

  15. I thank every one of you for your appreciating words !

  16. I saw this recipe on Petit Chef and followed you over to your blog. I have enjoyed viewing all your recipes. They sound delicious and your photography is beautiful.

    I have not made a cake like this, but love the idea that it serves just two, so perfect for us.

  17. lovely cake.liked the idea for baking for 2 of us.

  18. hi

    when do you add the egg yolk and white?? it's not clearly mentioned...

  19. Love the cake and the clicks..amazing..lovely point of view nice light and fab it


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