Vanilla Patisserie Slices von Food with Style, fertig angerichtet
Cake

Vanilla Patisserie Slices Recipe

Delicate golden sponge cake layered with silky vanilla pastry cream – light, creamy, and simply divine.

مشاركة
وقت التحضير 1 hour
وقت الخبز 10 minutes

المكونات

  • For the Sponge Cake
  • For the Pastry Pudding Cream
  • For Dusting

طريقة التحضير

  1. 1
    Preheat the oven to 180 °C / 350 °F (top/bottom heat). Line a baking tray (30 × 40 cm / 12 × 16 in) with parchment paper.
  2. 2
    Add eggs and salt to a bowl and beat for 1 minute. Gradually add the sugar and continue beating for 5 minutes until pale and airy. Stir in vanilla.
  3. 3
    Mix flour, cornstarch, and baking powder. Sift over the egg mixture and gently fold in until smooth and fluffy.
  4. 4
    Spread the batter onto the tray and bake for 10–12 minutes until golden. Let cool slightly, then cut the sponge lengthwise into two equal layers.
  5. 5
    Heat 300 ml (1¼ cups) milk with vanilla. In a bowl, whisk yolks, sugar, cornstarch, and the remaining 100 ml (⅖ cup) milk. Slowly add the hot milk, return to the pot, and cook until thick. Cover with plastic wrap directly on the surface and let cool completely.
  6. 6
    Beat the soft butter until creamy, then add the cooled pudding spoonful by spoonful until smooth. Fill into a piping bag.
  7. 7
    Pipe the cream onto the first sponge layer, place the second layer on top, and press lightly.
  8. 8
    Dust with powdered sugar, cut into slices, and chill for at least 1 hour before serving. Light, creamy, and perfectly balanced – elegant pastry slices to fall in love with

Video

Vanilla Patisserie Slices Questions

The lift here comes almost entirely from the eggs, since there is only a small pinch of baking powder. Beat the eggs and salt first, then add the sugar gradually and keep beating a full 5 minutes until the mass is pale and airy. After sifting in the flour and cornstarch, fold gently rather than stirring, or you knock out the air you just whipped in.

Cornstarch does the thickening in both the sponge and the cream, so swapping it changes the texture. In the pastry cream you can use the same weight of another starch such as potato or tapioca starch, but whisk it into the cold 100 ml of milk exactly as written so it dissolves without lumps. In the sponge, replacing the 20 g cornstarch with flour works too, though the crumb turns a little less tender.

This is almost always a temperature problem: the butter must be soft and at room temperature, and the pudding must be fully cooled before they meet. Add the pudding to the beaten butter spoonful by spoonful, letting each addition emulsify before the next. If it does split, let the bowl sit at room temperature for a few minutes and beat again until smooth.

The pastry cream is the natural make-ahead component - cook it, cover the surface directly with cling film so no skin forms, and chill it, then bring it back toward room temperature before beating it into the butter. The sponge can also be baked ahead and kept wrapped so it does not dry out. Assemble, dust, and give the finished slices their minimum 1 hour chill before serving.

Keep them covered in the fridge, since the filling is a butter-and-egg-yolk pastry cream. Dust with powdered sugar shortly before serving rather than days ahead - on chilled slices the sugar slowly dissolves and the crisp white finish disappears. Cut the slices with a clean knife after chilling so the cream layer stays sharp-edged.

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