Custard Cream Cake (Vanilla Sponge with Creamy Filling)

IngredientsFor the Sponge Cake4 eggs150 g sugar (¾ cup)1 tsp vanilla sugar or vanilla extract120 ml milk (½ cup)120 ml vegetable oil (½ cup)250 g flour (about 2 cups)1 tbsp baking powderZest of 1 orange (optional but recommended)Small diced candied orange or peach (optional)For the Custard Cream500 ml milk (2 cups)3 tbsp sugar2 tbsp cornstarch1 egg yolk1 tsp vanilla1 tbsp butter🥣 Instructions1️⃣ Prepare the CustardIn a saucepan, mix milk, sugar, cornstarch, egg yolk, and vanilla.Cook on medium heat, stirring constantly until thick.Remove from heat, add butter, mix well.Cover with plastic wrap touching the surface and let cool.2️⃣ Make the Cake BatterBeat eggs and sugar until pale and fluffy.Add milk, oil, and vanilla – mix gently.Sift in flour and baking powder.Fold gently, then add orange zest and fruit pieces if using.3️⃣ AssemblePour half of the cake batter into a lined baking pan.Spread the custard evenly over the batter.Gently cover with the remaining batter.4️⃣ BakeBake at 170°C (340°F) for 40–45 minutesLet cool completely before slicing.✨ ResultSuper soft spongeThick creamy custard centerLight citrus aromaPerfect for tea or coffee ☕