Whole Wheat Custard Sponge Cake

I know when i bought a huge packet of yellow custard powder from Indian store, i'll finish them as soon as bakes instead of making usual fruit custards. Here comes our recent family favourite yellow spongy cake with custard powder. This cake gets ready super quick and also vanish very much quickly when served along with a hot cup of coffee or tea.

I used eggs in this cake if you want to skip it you can do them very well.I also combined both wheat flour and all purpose flour for making this cake,you can go entirely for the all purpose flour too if you dont want to go for whole wheat flour and obviously the custard powder used here gives a wonderful yellow colour to this extremely super delicious spongy cake.Sending this gorgeous sponge cake to my own event Healthy Diet-Cooking With Wholegrains guest hosted by Jaya.

1cup Wholewheat flour
1/2cup All purpose flour
1cup Sugar
1tsp Baking powder
1/2tsp Baking soda
1tsp Vanilla extract
2nos Eggs
1/2cup Custard powder
1/2cup Oil (canola or sunflower)
1cup Yogurt

Sieve the flours, baking powder,baking soda and custard powder together and keep aside in a bowl.

Beat the eggs with sugar until they turns pale, now add the oil and yogurt to this egg-sugar mixture and beat for a while.

Now mix the vanilla extract,already sieved flours gradually to the wet ingredients with a spatula, dont over mix the cake batter.

Preheat the oven to 325F, grease generously a round cake mould and keep aside.

Pour this cake batter to the already prepared round cake mould and bake for 25-30minutes in the middle rack until a skewer inserted comes out clean.