firstly, in a large mixing bowl take ½ cup butter and 1 cup sugar.

beat smooth and fluffy till the butter and sugar combine well

now add 1 cup milk, 1 tsp vinegar and 1 tsp vanilla extract. mix well

sieve 1½ cup maida, ½ cup custard powder, ½ tsp baking soda and 1 tsp baking powder.

mix well using cut and fold method

mix until the batter is a smooth consistency. do not over mix as the cake turns rubbery and chewy.

transfer the cake batter into the round cake mould (width: 15 cm, height: 6 cm, length: 17 cm). make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of the tray.

pan twice to remove the air incorporated into the batter

place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 40 minutes.

or bake till the toothpick inserted comes out clean

further, to prepare jam frosting – heat ¾ cup strawberry jam in a pan. use jam of your choice.

mix well until the jam melts, keeping the flame on low.

now spread a generous amount of jam mixture over cake and level out forming a frosting.

cut the cake into rectangle or shape of your choice

finally, serve eggless custard cake immediately, or store in a refrigerator for a week