This Vanilla Cake with Custard Cream is a perfect dessert that combines the light, airy texture of vanilla cake with the richness of smooth custard. It’s a comforting treat that is both satisfying and indulgent, yet it’s made with Allulose as a sugar alternative to make it a healthier choice for those looking to reduce their sugar intake. The cake is moist, and the custard cream adds an extra layer of richness that makes each bite feel luxurious. Whether served as a light afternoon snack or as the main dessert after dinner, this cake will surely become a favorite.
Preparation Time
- Prep time: 20 minutes
- Cooking time: 30-35 minutes
- Total time: 50-55 minutes
- Servings: 8-10
Ingredients
For the Cake:
- 2 eggs (126g)
- 70g (7 Tbsp) Allulose (or sugar)
- 1g salt (2 pinches)
- 150ml milk
- 150g cake flour (all-purpose flour can be used)
- 10g (1 Tbsp) vegetable cooking oil
- 4g (1 tsp) baking powder
- 3g (1 tsp) vanilla oil (optional, can be omitted)
For the Custard Cream:
- 2 eggs
- 30g (3 Tbsp) Allulose (or sugar)
- 1 pinch of salt
- 200ml milk
- 20g (2 Tbsp) corn starch (any type)
- 10g unsalted butter
Directions
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.