Custard Powder Lava Cake | Surprise Cake Recipe | Flavour Diary

If you love custard and its flavours then Custard Powder Lava Cake is for you.This lava cake is super floody when its hot and firm when cooled, in both forms its yummy. This lava cake is one alternative for chocolate lava cake...yummy.
Its when all my foodiemonday group friends decided to have baking as this weeks challenge, then i had so many thoughts and it took me long time to decided what i have to do. First i decided to do some cookies with different touch but then a cake with flooding cream got my attention and so here it is to showcase. 

Best thing about this cake is, it needs no decoration as it has lovely golden color on top and when you try slice it, cream will floods out....hmmm yummy.Loved the texture of the cake and that flooding experience of the cream.I found this cake little sweeter end even though i have a sweet tooth but enjoyed it overall.
You might be interested in browsing other cakes, here are few to show
Chocolate Cake With Fresh Cream

Stove top Swiss Roll

Orange Cake with Orange Syrup

Eggless Whole Wheat Ragi Chocolate Cake

Level: Easy
Total Time: 50-60 min
Make: 7 inch round cake
Source:  here

Custard Powder: 2 tablespoon
Sugar: 2 tablespoon
Milk: 1 cup (250ml)
Vanilla Extract: 1 teaspoon
Butter: 1 tablespoon

Butter: 125gm
Sugar: 75gm
Egg: 1 large
Self Raising Flour: 85gms (85gms all purpose flour + 1/2 teaspoon baking powder)
Custard Flour: 60gms
Vanilla Extract: 1/2 teaspoon


In a pan add custard powder,sugar and milk. Stir continously until the mixture thickness up on medium heat.It will take around 6mins. Add butter and vanilla extract and mix it.

In a bowl add butter, sugar and whisk it until creamy and then add egg.Mix well.
Add custard powder, flour and Vanilla extract and whisk it on low speed (otherwise you will end flour everywhere) until well combined. The batter will be thick and non runny.
Pour 1/3rd of the batter in the greased 7"pan and then pour the cream at the center and then carefully spread 2/3rd batter on it.
Bake for 25 mins at 170C. Let it cool for 10 mins and then slice it.

If you slice the cake when it is completely cooled then the cream will be set and it won't flood.
If you don't like flooding cream then half the quantity of the cream and slice the cake once it is completely cooled.
If you want vanilla cake then replace custard powder with flour in cake ingredients.
The cream should be thick (no runny consistency) and it should be placed at the center leaving 1 inch at the edges.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop #baking


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