American · Dessert
Boston Cream Cake
A lightened take on the classic Boston cream cake, built on a whisked skim-milk sponge with a cornstarch-thickened pastry cream filling and a glossy allulose-cocoa glaze in place of the usual chocolate ganache shell.
$1
25 minsPrep
20 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
260Calories
8.6gProtein
5.2gFat
50.5gCarbs
21.4gSugar
1.9gFiber
218mgSodium
173mgChol
1.8gSat Fat
212mgPotassium
108mgCalcium
2.2mgIron
0.7mcgVitamin B12
0.6mgVitamin C
0gPolyol
5gAllulose
0.5gAlcohol
Goes well with
Boston Lager
local
Coffee with Cream
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175C and grease a 10cm/4 inch round cake tin, lining the base with parchment.
2
Whisk the egg and sugar-white together for 3-4 minutes until pale and doubled in volume, then fold in the sifted cake flour, baking powder and a pinch of salt in two additions.
3
Gently fold in the warmed skim milk and vanilla extract until just combined, then pour into the prepared tin.
4
Bake for 16-18 minutes until a skewer comes out clean and the sponge springs back; cool in the tin for 5 minutes, then turn out onto a wire rack to cool fully.
5
Meanwhile make the pastry cream
whisk the egg yolk, sugar-white and cornstarch together in a bowl until smooth.
6
Heat the 80g skim milk in a small pan over medium heat until just simmering, then slowly pour onto the yolk mixture, whisking constantly to temper.
7
Return the mixture to the pan and cook over low heat, stirring constantly, until thickened to a custard consistency, about 2-3 minutes; strain through a sieve into a bowl and press cling film to the surface, then chill until firm.
8
Once the sponge is fully cool, slice it horizontally into two even layers.
9
Spread the chilled pastry cream over the bottom layer and set the top layer back in place.
10
For the glaze, whisk the cocoa powder, allulose and warmed 10g skim milk together until smooth and glossy, then pour over the top of the cake, letting it drip slightly down the sides.
11
Chill for 10 minutes to set the glaze before slicing into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g sifted cake flour
- 22g22g sugar white
- 7/87/8 eggs, whisked (40g)
- 3g3g baking powder
- 28g28g warmed skim milk
- 3g3g vanilla extract
- 8g8g cornstarch
- 80g80g simmered for pastry cream skim milk
- 1 1/81 1/8 egg yolks, tempered (18g)
- 14g14g sugar white
- 8g8g sifted cocoa powder
- 10g10g warmed, for glaze skim milk
- 10g10g whisked into glaze allulose
