The soft cake with pastry cream is perfect at any time of the day and very easy to make. A dessert that pleases everyone, young and old. I decided to shape it into a swirl by putting the pastry cream into a food bag and cutting the tip, but you can just as well use spoons to place the cream on the surface before baking.
Come along and let’s start baking.
Enjoy the recipe — Giusi.
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 50 Minutes
- Cooking time: 40 Minutes
- Portions: 5 people
- Cooking methods: Oven (baking)
- Cuisine: Italian
Ingredients for the soft cake with pastry cream
- 2 1/2 cups all-purpose flour
- 1 tablespoon + 1/3 teaspoon baking powder
- 1/2 cup granulated sugar (about 120 g/4.2 oz)
- 1/2 cup vegetable oil
- cup milk (about 3.4 fl oz)
- 3 eggs
- 1 cup milk for the custard (about 8.5 fl oz)
- 1 egg (for the custard)
- 2 tablespoons cornstarch
- cup + 1 tablespoon granulated sugar for the custard (about 80 g/2.8 oz)
Steps for the soft cake with pastry cream
Heat the milk in a small saucepan. In a bowl, beat the egg with the sugar and the cornstarch, add the now-warm milk, mix well and pour everything back into the saucepan. Cook over the stove, stirring continuously until it thickens.
Once cooked, pour the custard into a wide cold container and sprinkle the surface with a little granulated sugar to prevent a skin from forming. In an article: Food Wrap: How and When to Use It I explain why I don’t use cling film in direct contact.
Beat the eggs with the sugar using an electric mixer for about 5 minutes, then gradually add the oil and the milk. Add the flour in several additions, previously sifted, and finally the baking powder. Let the whisks run for a few minutes: the batter will be quite thick.
Pour into a pan 8½–9½ inches in diameter (22–24 cm) lined with parchment paper or greased and floured.
Take the now-cold pastry cream and put it into a food bag or a piping bag, cut the tip and place the cream over the cake batter.
Bake at 356°F (180°C) in a conventional oven preheated, on the middle rack, for 35 minutes; if the surface becomes too dark after about 25 minutes, cover with parchment paper.
Thank you for baking with me. See you on the next kitchen adventure and thank you as always for the trust you’ve shown me throughout all these years.
Storage
The soft cake with pastry cream can be kept at room temperature, covered with a cake dome, for about 1-2 days. However, because it contains pastry cream, it is preferable to store it in the refrigerator in an airtight container, where it will keep well for 3-4 days. Before enjoying it, you can let it sit at room temperature for about ten minutes.
