Mix well and rest for 5 minutes.

Then add oil and powdered sugar.

Mix.

Also add both the essences. If you don't have both these essences, then add vanilla essence.

Put a sieve on the bowl and add flour, milk powder, baking powder and salt.

Sift into the bowl.

Add to the bowl.

Mix well.

Pour into the greased cake tin.

Bake @180°C for 35-40 minutes.

Let cake cool down completely.

Take milk in a heavy bottomed pan and put on heat.

Take custard powder in a small bowl.

When the milk turns luke warm, take out about 1/4 cup of milk and add to custard powder.

Mix well leaving no lumps.

Add custard paste to the bowl.

Also add sugar.

Mix well

Let it simmer for 10 minutes or until turns slightly thick.

Take it off the heat and let cool completely.

You can do this step either directly in the custard pan itself or inside serving glasses. However we are doing in serving glasses.

For this, Cut the cake into bite size pieces.

Put some of the pieces in serving glass or bowl.

Pour the custard over the cake bites.

Top with anything you want. We used

chopped almonds, cashews, pistachios, tutti fruity, pomegranate ariels and silver balls.

Put in the refrigerator until chilled and also cakes pieces will also absorb some of the custard.

NOTES : Instead of chilling the cake pieces and custard in individual serving glasses, put all cake pieces in entire custard, chill and then add to serving glasses for chilling.

Enjoy chilled.