Ingredients:
For the sponge cake:
4 large eggs
1 cup (200 g) sugar
1 cup (120 g) all-purpose flour
1 tsp baking powder
1/2 cup (120 ml) milk (warm)
1/4 cup (60 ml) vegetable oil
1 tsp vanilla extract
For the cream filling:
2 cups (500 ml) milk
4 tbsp sugar
2 tbsp cornstarch
1 tbsp all-purpose flour
1 egg yolk
1 tsp vanilla extract
2 tbsp butter
For garnish:
Powdered sugar (for dusting)
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Preparation:
1. Prepare the sponge cake batter:
In a large bowl, beat the eggs and sugar until the mixture becomes pale and fluffy. Add vanilla extract, then gently fold in the sifted flour and baking powder.
Warm the milk with the oil, then slowly add it to the batter, mixing gently until smooth.
2. Bake the cake:
Preheat your oven to 170°C (340°F). Pour half of the batter into a greased baking pan, bake for about 10 minutes until partially set. Keep the rest of the batter for later.
3. Prepare the cream filling:
In a saucepan, mix milk, sugar, cornstarch, flour, and egg yolk. Cook over medium heat, stirring constantly until thickened. Remove from heat, add butter and vanilla, and mix well. Let it cool slightly.
4. Assemble:
Spread the cream over the partially baked layer, then pour the remaining batter on top. Bake for another 20–25 minutes until golden.
5. Serve:
Let the cake cool completely, cut into squares, and dust with powdered sugar.
