Cake Layers

1. Preheat the oven to 200°C.
2. Lightly spray 2 Swiss roll pans (36 x 28 cm) with oil spray and line the bases with baking parchment for easy lifting later.
3. In a bowl, mix 1 cup cake flour, 1 tsp baking powder, and 1/4 tsp salt, and set aside.
4. In a medium saucepan, bring 1 cup of water and 113 g of butter to a boil.
5. Once the butter is fully melted, remove the pan from the heat and add the flour mixture all at once. Stir with a wooden spoon until combined.
6. Return the saucepan to low heat and stir for 2 to 3 minutes until the dough pulls away from the sides and forms a smooth ball. Don’t rush this step; it helps dry the dough slightly so the eggs absorb properly.
7. Transfer the dough to a mixing bowl.
8. Beat in the 5 eggs, one at a time, mixing well after each addition.
9. The dough should look smooth, glossy, and thick but spreadable.
10. Divide the dough evenly between the prepared pans.
11. Spread gently with a spatula, no need for perfection, the uneven peaks are part of the charm.
12. Bake for 20 to 25 minutes until golden and puffed.
13. The layers will rise unevenly and form craggy peaks. That’s exactly what you want.
14. Cool completely on wire racks.

Custard Cream Filling

1. In a bowl, whisk together 1 cup milk, 5 tbsp flour, 5 tbsp corn flour, 5 egg yolks, and 2 tsp vanilla essence until smooth and lump-free.
2. In a saucepan, heat the remaining 3 cups of milk with 1 cup of sugar, stirring until the sugar dissolves and the milk just reaches a boil.
3. Lower the heat and slowly add the egg mixture, stirring constantly.
4. Cook for 2 to 3 mins until thick like pudding. Don’t walk away here; it thickens quickly.
5. Remove from heat.
6. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and let it cool completely at room temperature.
7. In a separate bowl, beat 227 g soft butter until pale and creamy.
8. Add the cooled custard one spoonful at a time, beating well between each addition until smooth and fluffy.

Assembly

1. Place one cooled cake layer on baking parchment.
2. Spread all the custard evenly over the surface, getting into the dips and peaks.
3. Top with the second cake layer, gently pressing it into place.
4. Dust generously with sifted icing sugar.
5. Chill in the fridge for at least 1 hr before slicing.
6. The custard sets slightly and makes cleaner slices.