Chinese · Dessert
Low-Calorie Egg Custard Cake
A lightened take on the Hong Kong egg custard tart reimagined as a small round cake, swapping pastry for a tender flour-based sponge base and cutting sugar with allulose while keeping the signature wobbly, silky egg custard centre.
$1
12 minsPrep
24 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
142Calories
8.3gProtein
3.7gFat
26.6gCarbs
2.6gSugar
0.3gFiber
193mgSodium
114mgChol
1.3gSat Fat
147mgPotassium
75mgCalcium
1.3mgIron
0.5mcgVitamin B12
0.4mgVitamin C
0gPolyol
10gAllulose
0.5gAlcohol
Goes well with
Light Pale Ale
local
Oolong Tea
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 160°C and line a 10cm round cake tin with a strip of parchment.
2
Sift the cake flour and baking powder together into a bowl and set aside.
3
In a separate bowl, whisk the whole egg and egg white with the allulose until pale and slightly thickened, about 2 minutes by hand.
4
Warm the skim milk and evaporated milk together just until lukewarm, then whisk in the vanilla extract.
5
Pour the warm milk mixture into the egg mixture in a thin stream, whisking constantly to avoid scrambling.
6
Fold in the sifted flour mixture in two additions, stirring gently until just combined with no dry streaks.
7
Strain the batter through the sieve into the prepared tin to remove any lumps for a silky custard texture.
8
Bake for 22-25 minutes until the top is golden and just set with a slight wobble in the centre.
9
Turn off the oven, crack the door open, and let the cake sit inside for 5 minutes before transferring to a wire rack to cool completely.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sifted cake flour
- 1 1/41 1/4 eggs, beaten (60g)
- 7/87/8 egg whites, whisked (30g)
- 1.9 oz55g skim milk
- 0.7 oz20g allulose
- 0.1 oz3g vanilla extract
- 0.1 oz2g baking powder
- 0.5 oz15g evaporated milk
