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Preheat your oven to 180°C (350°F). Prepare a round cake pan by greasing and lightly flouring it.
In a clean bowl, whisk egg whites until soft peaks form. Gradually add half the sugar and continue whisking until stiff peaks form.
In another bowl, beat the egg yolks with the remaining sugar until pale and creamy.
Gently fold the egg whites into the yolks mixture.
Sift the flour and gradually incorporate it into the egg mixture, folding carefully to avoid deflating.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the sponge cool completely.
For the custard, heat the milk with the vanilla bean (split and scraped) or vanilla extract until just boiling.
In a bowl, mix cornstarch with a few tablespoons of cold milk, then slowly add the hot milk while stirring. Return to heat and cook until thickened. Remove vanilla bean if used. Stir in butter and let cool.
Whip the heavy cream with powdered sugar until soft peaks form.
To assemble, slice the sponge horizontally if desired. Spread custard over the cake, then layer with whipped cream. Repeat if multiple layers are made.
Decorate the top with whipped cream, toasted almonds, or caramelized sugar.
Serving and storage tips:
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