Custard Cream Cake (Vanilla Sponge with Creamy Filling)

A Custard Cream Cake is a light vanilla sponge cake filled with a smooth, rich custard cream. It’s soft, creamy, and perfect for dessert, tea time, or special occasions.🧁 IngredientsFor the Vanilla Sponge4 large eggs1 cup (200 g) sugar1 tsp vanilla extract1 cup (125 g) all-purpose flour1 tsp baking powder¼ tsp salt3 tbsp milk3 tbsp melted butterFor the Custard Cream Filling2 cups (500 ml) milk½ cup (100 g) sugar3 tbsp cornstarch3 egg yolks1 tsp vanilla extract2 tbsp butterOptional ToppingPowdered sugarWhipped creamFresh fruit (strawberries or berries)🍰 InstructionsPrepare the Sponge CakePreheat oven to 180°C (350°F). Grease and line a 20 cm (8-inch) cake pan.Beat eggs and sugar for about 5 minutes until pale and fluffy.Add vanilla extract.In another bowl mix flour, baking powder, and salt.Gently fold dry ingredients into the egg mixture.Add milk and melted butter, mixing gently.Pour batter into the pan and bake 25–30 minutes.Let the cake cool completely.Make the Custard CreamIn a saucepan heat milk until warm (not boiling).In a bowl whisk egg yolks, sugar, and cornstarch until smooth.Slowly add warm milk while whisking.Return mixture to the saucepan and cook on medium heat, stirring constantly until thick.Remove from heat and add butter and vanilla.Cover with plastic wrap touching the surface and let cool.