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1h 30min
12 servings
0
A light and airy sponge cake filled with a luscious vanilla pastry cream and topped with a fluffy whipped cream frosting.
Calories
Protein
Carbs
Fat
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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Eggs
Milk
Wheat
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Read instructions and get ready to cook
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, 1 cup of granulated sugar, baking powder, and salt.
In another bowl, beat butter and remaining 1/2 cup of granulated sugar with an electric mixer until light and fluffy.
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then remove and cool completely on wire racks.
In a saucepan, whisk together 1/2 cup of milk, 1/4 cup of granulated sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in 1 teaspoon of vanilla extract. Let cool completely.
In a large bowl, whip heavy cream, confectioners' sugar, and remaining 1/2 teaspoon of vanilla extract until stiff peaks form.
Place one cake layer on a serving plate. Spread the cooled pastry cream evenly over the top. Place the second cake layer on top. Frost the entire cake with the whipped cream.
Refrigerate the cake for at least 1 hour before slicing and serving.
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