I made a vanilla cake with a really soft and moist sheet. It’s full of vanilla flavor and it’s so delicious just eating the sheet, I think it’s going to be my favorite recipe. By applying a thin layer of buttercream in the middle, you can feel the softness without being burdensome. I think it would be okay to omit the cream on top. It is buttercream, so it hardens well in the shape and hardens in the refrigerator, then cuts well and is easy to shape. It’s a basic cake, but I really liked the combination of the sheet and cream.

▶Mold size: 38cm x 26cm.

▶Ingredients

5 Egg yolks

20g Sugar

30g Honey

45g Milk

60g Vegetable oil

4g Vanilla bean paste

110g Cake flour

5 Egg whites

100g Sugar

120g Unsalted butter

80g Powdered sugar

65g Heavy cream

3g Vanilla bean paste

▶Recipe

1. Beat egg yolks, add sugar (20g) and honey, mix, then add milk, oil and vanilla bean paste and mix well.

2. Sift the soft flour through a sieve, mix well, and add sugar (100g) to the egg white in 3 portions to make a meringue.

3. Add 1/3 of the meringue to the yolk batter and mix, then add the remaining half of the meringue to the yolk batter and mix.

4. Pour all the yolk batter into the bowl with the remaining meringue and mix evenly.

5. Pour into the oven pan and beat to remove air bubbles. Bake in an oven at 160 degrees for 25 minutes.

6. Remove the baked cake immediately and turn it over to cool, cut off the edges and cut into 3 pieces.

7. Beat room temperature butter with a hand mixer, add powdered sugar, and whip. (About 6-7 minutes)

8. Add room temperature fresh cream and vanilla bean paste and whip. (About 3 minutes)

9. Place 2 cake sheets side by side and spread the cream evenly, then place one of the creamed pieces on top.

10. Put the remaining pieces without cream, wrap with parchment paper, and harden in the refrigerator for 1 hour.

11. Cut off the edges and decorate the top with cream.