Ingredients

For the cake

2 Egg yolks

4 Egg whites

120 g (½ cup + 2 tbsp) Sugar

110 g (7 tbsp) Milk

100 g (¾ cup) All purpose flour

2 tbsp Cornstarch

1 tsp Baking powder

45 g (3 tbsp) Butter

1 tsp Vanilla extract

Pinch of salt

For the thick milk cream layer

350 g (1½ cups + 1 tbsp) Cold heavy cream

150 g (5.5 oz) Cold sweetened condensed milk

1 tsp Vanilla extract

Pinch of salt

Method

For the cake

In a large bowl, beat the egg whites with ½ tsp of lemon juice. Once they’ve begun to foam, add the sugar one tablespoon at a time and whip egg whites until stiff peaks.

In another bowl, mix butter, egg yolks, vanilla and the sifted flour, and stir to combine.

Gently fold both mixtures together without deflating the egg whites.

Pour the batter into a greased 8 inch pan lined with parchment paper, and bake the cake in a preheated oven at 160 °C (320 °F) for 22 minutes, or until a toothpick comes out clean.

Cool completely.

For the thick milk cream layer

Whip the cream, condensed milk and vanilla extract until stiff peaks.