Grandma’s Vanilla Pudding Cake

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Grandma’s Vanilla Pudding Cake

A wonderful and easy dessert with a fluffy and moist texture is Grandma’s Vanilla Pudding Cake. Instead of using flour in this recipe, vanilla custard powder is used to create a delightful cake that is suitable for any occasion. Take these instructions to make this classic family favorite.

Components

  1. 200 milliliters (one cup) of oil
  2. One cup of sugar
  3. Four whole eggs
  4. Four packets of chocolate or vanilla custard powder
  5. three vanilla sugar packets
  6. One tsp baking powder

Information on Nutrition

  • Servings: 8 Calories per serving: 350

Getting Ready Momentum

  • Time spent preparing: 15 minutes
  • 50 minutes of cooking
  • One hour and five minutes total

Guidelines

  • Getting the Batter Ready Beat the sugar and eggs together. Beat the four whole eggs and one cup of sugar together in a large mixing bowl until the mixture is light and foamy. The texture of the cake will be fluffy if you follow this step.
  • Include Oil: A spoonful at a time, gradually add 1 cup of oil to the egg mixture and keep mixing. This keeps the batter smooth and ensures that the oil is well mixed.
  • Add the Remainder Ingredients: Stir in 1 teaspoon of baking powder, 3 packets of vanilla sugar and 4 packs of vanilla pudding powder. Once all of the ingredients are thoroughly mixed and the batter is smooth, keep mixing with the mixer.

Making the Cake

  • Get the loaf tin ready: Turn the temperature up to 180°C (350°F) on both the top and bottom racks. To keep a loaf tin from sticking, lightly dust it with flour after greasing it with butter or oil.
  • Transfer the batter: Using a spatula to distribute the batter evenly, pour the prepared batter into the loaf tin.
  • Bake: Bake the loaf pan for about 50 minutes in a preheated oven. To ensure cake doneness, test it by sticking a toothpick or skewer into the center; when the cake is done, it should come out clean.

Getting the Cake Done
After baking, take the cake out of the oven and let it cool for ten or so minutes within the tin. After that, move the cake to a wire rack to finish cooling.

Getting in touch

  • Slice and Serve: Cut the Vanilla Pudding Cake into slices after it has cooled. Savor the texture, which is fluffy and moist with a touch of sweetness from vanilla.

Success Advice

  • greasy eggs An important step is to beat the eggs with the sugar until they create a froth. It provides the cake’s airy, light texture.
  • Substituting Oil for Butter: This keeps the cake moister and fresher for longer when oil is used in place of butter.
    Baking powder: For the cake to rise correctly and have the right amount of fluff, even if the recipe just calls for a teaspoon of it, baking powder is essential.
  • This Vanilla Pudding Cake is proof of how easy and delicious grandma’s recipes can be. Everyone who tastes this cake will grin, whether it’s served as a lovely treat or at family get-togethers. Have fun!

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