Fluffy Caramelised Almond Vanilla Cake With Custard- Cream Filling | Soft Vanilla Tea Cake Recipe

Preheat the oven to 180 degrees Celsius.

Combine maida, cinnamon powder, and baking powder in a bowl and set aside.

In a large bowl, combine vegetable oil and super fine sugar, mixing until the sugar starts to dissolve.

Add 1 teaspoon of vanilla extract to the mixture.

Add 3 eggs one at a time, mixing well after each addition. Alternatively, for an eggless version, use 3/4 cups of dahi instead of eggs.

Add the dry mix to the wet ingredients and mix until combined.

Transfer the batter into an 18-inch circular pan that has been greased with vegetable oil and lined with parchment paper.

Bake in the preheated oven for 30 to 35 minutes.

In a pan, cook granulated white sugar with water until it melts and turns amber in color.

Turn off the heat and carefully add fresh warm cream to the caramel, mixing until incorporated.

Add chopped butter to the caramel and let it cool.

Fold in flaked almonds into the cooled caramel mixture.

Once the cake is baked and has a golden brown color, pour the caramel and almond mixture on top of the cake while still in the pan.

Cut the cake into two layers and fill with homemade custard and whipped cream.

Equipment Needed

Spice Level:

Allergens