For the Cake:
Preheat the Oven: Set your oven to 350°F (175°C).
Mix Wet Ingredients: In a mixing bowl, beat the eggs with Allulose (or sugar) until fluffy and light.
Add Dry Ingredients: Add salt, milk, cake flour, vegetable cooking oil, baking powder, and vanilla oil (if using). Mix everything until the batter is smooth and well combined.
Bake: Pour the batter into a lined or greased baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before adding the custard.
For the Custard Cream:
Prepare Custard: In a saucepan, whisk together eggs, Allulose (or sugar), salt, milk, and corn starch until well combined.
Cook Custard: Place the saucepan over medium heat and stir constantly until the mixture thickens to a custard-like consistency. Make sure to stir continuously to prevent lumps from forming.
Finalize Custard: Once thickened, remove the saucepan from the heat and stir in the unsalted butter until fully melted. Let the custard cool completely before using.
Serving Suggestion:
Serve the vanilla cake either warm or at room temperature, topped with a generous dollop of the custard cream spread over the top, or on the side for dipping.
Garnish with fresh berries or a sprinkle of powdered sugar for a more festive and visually appealing look.
You can also serve it with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Nutritional Benefit:
This dessert provides the comforting richness of eggs and milk, offering protein and calcium, which are essential for bone health. The Allulose used as a sugar alternative helps to reduce calorie intake while still providing a sweet flavor. This makes it an excellent option for those looking to enjoy a dessert without the guilt of traditional sugar-laden treats.
Cooking Tips:
Fluffy Eggs: Ensure the eggs and Allulose (or sugar) are beaten well until they become fluffy. This helps incorporate air into the batter, making the cake light and airy.
Smooth Custard: For a smooth custard, mix the corn starch with a small amount of cold milk first to form a slurry before adding the rest of the ingredients. This will prevent any lumps from forming during cooking.
Proper Cooling: Allow both the cake and custard to cool properly before assembling, ensuring the custard is not too runny when applied to the cake.
Nutritional Facts (Per Serving)
Calories: 250 kcal
Carbohydrates: 32g
Protein: 6g
Fat: 10g
Fiber: 1g
Sugar: 5g (when using Allulose)
Sodium: 120mg
Why You’ll Love This Recipe
This Vanilla Cake with Custard Cream is the perfect dessert that balances a light, fluffy cake with a rich, smooth custard. It’s easy to make and can be enjoyed by everyone, whether as a casual treat or a special occasion dessert. Plus, the use of Allulose makes it a healthier choice, without sacrificing sweetness or flavor. It’s a wonderful dessert to serve guests or to enjoy with family.
Conclusion
This Vanilla Cake with Custard Cream is a delightful combination of textures and flavors. The soft, fluffy cake paired with the rich, creamy custard is irresistible. Whether served warm or cold, it’s a dessert that is sure to satisfy your sweet cravings. With a few simple ingredients and some easy preparation steps, this cake can become a go-to dessert in your recipe repertoire.
Frequently Asked Questions
Can I use regular sugar instead of Allulose?
Yes, you can use regular sugar instead of Allulose, but the calorie count will be higher.
Can I make the custard ahead of time?
Yes, the custard can be made ahead and stored in the fridge for up to 2 days before using.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend instead of all-purpose flour to make the cake gluten-free.
Can I add fruit to the cake?
Yes, fresh berries, bananas, or apples would make a great addition to the cake batter for extra flavor and texture.
How do I store leftovers?
Store any leftover cake and custard in an airtight container in the fridge for up to 3 days.
Can I use a different type of milk?
Yes, you can substitute any milk (dairy or plant-based) for the milk used in both the cake and custard.
Can I freeze this cake?
Yes, you can freeze the cake (without the custard) for up to 3 months. Allow it to cool completely, wrap it tightly, and store it in the freezer.
How do I make the custard thicker?
If the custard is too thin, you can add a little more cornstarch, making sure to mix it with cold milk before adding it to the saucepan.
Can I use another sweetener?
Yes, you can use other sugar substitutes like stevia or monk fruit. Adjust the quantity according to your preferred sweetness level.
How can I make this recipe vegan?
To make it vegan, use a plant-based milk, vegan butter, and an egg replacer for the custard. You can also use a flax or chia egg in the cake.
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