Simple White Cake with Pastry Cream Filling

Step 1

Start by making the pastry cream. Put the milk and vanilla bean in a heavy saucepan and heat to hot (steaming) but not boiling, then remove from heat and let steep for 10 minutes

Step 2

In large, heatproof bowl, vigorously whip the eggs, sugar, and corn starch until smooth and thick. This usually takes 2-3 minutes of constant whipping

Step 3

Remove the vanilla bean from the milk, then gradually whisk the milk into the egg mixture. Return to the pan and heat, stirring constantly in a single direction, until it forms a smooth, thick cream

Step 4

Put in a bowl and press cling wrap to the top to prevent it forming a skin. Let cool, then put in the refrigerator to chill completely

Step 5

Preheat the oven to 350 degrees F, and butter two 8 or 9-inch cake pans and line the bottoms with parchment

Step 6

In a stand mixer, whisk the eggs until frothy, then add the sugar and continue to whisk for 5 minutes until it form a fluffy and thick batter. The mixture will increase in volume greatly as you mix it. (You can do this by hand if you have the patience and the arm strength!)

Step 7

Divide into the pans and spread evenly, then bake for about 20-22 minutes

Step 8

Remove from oven and remove immediately from the pans, using a knife around the edges to loosen them. Let cool upside down on a rack covered with parchment and sprinkled with sugar

Step 9

Finish the pastry cream by whipping the heavy cream to form stiff peaks. Then, fold it together with the chilled custard

Step 10

Once cool, cut each lengthwise in half to form 4 separate layers. (One trick: put toothpicks in the sides of the cakes as cutting guides.)

Step 11

Assemble by placing one layer, cut side up, on a cake plate. Thinly spread 1/4 cup of your favorite jam or preserves over the top. Top with 1/3rd of the pastry cream, spread evenly. Add another layer, cut side up, and repeat, doing the same for each layer

Step 12

I like to serve it with a simple dusting of powdered sugar, but you could easily ice the whole thing with a buttercream frosting for a richer and more festive cake.