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1. First make the vanilla cream filling, beat the egg yolks until thick and slightly whitish
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2. Sift low-gluten flour and cornstarch into the egg yolk paste, mix well
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3. Add sugar to the milk, pour it into the milk pan and boil until boiling
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4. Slowly pour 1/3 of the boiled milk into the egg yolk batter made in step 2. Keep stirring while pouring to prevent the egg yolk batter from clumping
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5. Pour all the egg yolk batter into the milk pot and mix gently
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6. Add a few drops of vanilla extract
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7. Reheat the milk pan over a low heat, stirring constantly while heating, until the batter boils and becomes thick, then immediately remove from the heat. Immediately pour the boiled custard into a bowl sitting in ice water, stirring constantly, until smooth and cool
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8. Now let’s make a cake. After the egg white and egg yolk are separated into a water-free and oil-free basin, the egg whites are added with sugar and beaten until it can pull a big hook for wet foaming
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9. Add the egg yolks with sugar and beat well
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10. Then add milk and corn oil, beat well and sift into low flour
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11. Mix into a batter without particles
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12. Mix the egg yolk batter with the egg white and stir to make a shiny batter
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13. Pour into the mold six minutes full, and bake at 180 degrees for 15 minutes in the preheated oven
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14. When baking the cake, the vanilla custard is already cold, and the whipped cream is beaten until the pattern can be maintained
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15. Mix with custard and serve as vanilla cream filling
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16. After the cake cools, insert the decoration nozzle with a small round hole into the cake from the middle, and squeeze the vanilla cream filling into the cake. Squeeze it onto the surface of the cake and bulge slightly. After pulling out the piping mouth, the vanilla cream filling will overflow a little on the surface, forming a small dot. Finally, sprinkle some powdered sugar on the surface of the cake and it is ready to eat
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17. After being refrigerated, it's like eating ice cream, it's especially delicious
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Tips:1. The boiled custard should be immediately placed in a bowl with ice water, stirring constantly. This can prevent the residual temperature from continuing to heat and cause the egg custard to agglomerate, and also ensure the delicate taste
2. After the custard is ready, cover it with plastic wrap, and it can be stored in the refrigerator for about 2 days
3. The egg whites only need to be beaten to wet foaming, which can make the taste of the cake softer
4. It's more delicious after refrigeration
