Step 1

Preheat the oven to 180C/160C fan forced. Grease twelve 80ml (1/3 cup) muffin pans and line with paper cases.

Step 2

Use electric beaters to beat the egg yolks and sugar in a large bowl for 3 to 4 minutes or until very pale and thick. Beat in the vanilla.

Step 3

Beat in the flour until combined. Pour in the butter and beat until well combined. With the beaters on low speed, gradually add the sweetened condensed milk and milk. Beat until well combined.

Step 4

Use clean electric beaters to whisk the egg whites and extra sugar in a bowl until firm peaks form.

Step 5

Use a large spoon to fold a third of the egg white into the flour mixture. Repeat in 2 more batches until just combined (you may have a few lumps). Pour into prepared pans. Bake for 30 minutes or until the cakes are set but wobble slightly. Set aside in the pans to cool completely.

Step 6

Meanwhile, to make the ganache, place the white choc melts and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring occasionally, for 4 minutes or until melted and combined. Set aside to cool. Place in the fridge for 1 hour to chill. Use electric beaters to beat until firm and silky. Spoon into a piping bag fitted with a star nozzle.

Step 7

Carefully remove the cakes from the patty cases and pipe the ganache on top of the cakes to serve.