Ingredients:

  • 3 large eggs, room temperature
  • 1.5 cups (190g) cake flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (120ml) whole milk
  • 0.25 cup (55g) unsalted butter
  • 1.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 2 tsp vanilla bean paste
  • 1 cup (240ml) heavy cream
  • 3 tbsp powdered sugar
  • 0.5 cup (120g) prepared vanilla pastry cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 180°C (350°F). Sift the cake flour, baking powder, and salt together three times to ensure maximum aeration.
  2. In a small saucepan over medium heat, combine whole milk and unsalted butter. Heat until butter is melted and liquid is steaming, then stir in vanilla bean paste. Keep warm.
  3. Using a stand mixer with a whisk attachment, beat eggs and granulated sugar on high speed for 7 minutes until the mixture reaches the 'ribbon stage'—thick, pale, and tripled in volume.
  4. Gently fold the sifted dry ingredients into the egg mixture in three batches, being careful not to deflate the air bubbles.
  5. Slowly pour the warm milk and butter mixture into the batter, folding gently until fully incorporated and the batter is smooth.
  6. Divide the batter evenly into a 12-cup muffin tin lined with papers or greased. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
  7. Prepare the filling by whipping heavy cream and powdered sugar to stiff peaks. Fold in the prepared vanilla pastry cream and vanilla extract.
  8. Using a piping bag with a medium round tip, insert the tip into the center of each cooled cake and squeeze until the cake slightly expands with the cream filling.