For the Cake Batter

• 4 eggs (separated)
• 200g granulated sugar
• 1 packet vanilla sugar (approx. 10g)
• 120ml vegetable oil
• 120ml milk
• 250g all-purpose flour
• 1 packet baking powder (approx. 10-12g)
• 1 pinch salt

For the Vanilla Cream

• 500ml milk
• 2 packets vanilla pudding powder (approx. 80g total)
• 150g granulated sugar
• 200g butter or margarine (softened)
• 1 tsp vanilla extract

Optional Layers & Decoration

• to taste apricot or strawberry jam (optional)
• to taste ground walnuts or crushed biscuits (optional)
• to taste powdered sugar (for dusting)
• to taste grated chocolate (for decoration)

Step 1: Prepare the Cake Batter Base

Preheat your oven to 180°C (350°F) and line a baking pan with parchment paper. Separate the eggs. In a large bowl, whisk the egg yolks with the granulated sugar and vanilla sugar until the mixture becomes pale, thick, and fluffy. Gradually pour in the vegetable oil and milk, mixing until completely smooth.

Step 2: Fold and Bake the Sponge

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually stir this dry mixture into the wet yolk mixture. In another clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate the air. Pour the batter into the prepared baking pan and bake for 25–30 minutes until golden brown. Let the cake cool completely.

Step 3: Cook the Pudding Base

In a small bowl, dissolve the vanilla pudding powder in a small amount of the milk (taken from the 500ml). Bring the remaining milk to a boil with the sugar in a saucepan. Once boiling, stir in the dissolved pudding mixture and cook over medium heat, stirring constantly, until it thickens into a dense custard. Remove from heat and let cool completely, stirring occasionally to prevent a skin from forming on top.

Step 4: Finish the Buttercream

In a mixing bowl, beat the softened butter or margarine until light and fluffy. Add the cooled vanilla pudding to the butter spoonful by spoonful, beating well after each addition to ensure a smooth, velvety texture. Stir in the vanilla extract.

Step 5: Assemble the Cake Layers

Carefully slice the cooled sponge cake horizontally into two or three even layers. Place the bottom layer on a serving platter and spread a portion of the vanilla cream over it. If desired, spread a thin layer of apricot or strawberry jam over the cream. Place the next sponge layer on top and repeat the process. Spread the remaining cream evenly over the top and sides of the cake.

Step 6: Decorate and Chill

Dust the top of the cake with powdered sugar or sprinkle with grated chocolate. You can also decorate with ground walnuts or fresh fruit if preferred. Place the cake in the refrigerator to chill for at least 2–3 hours, or ideally overnight, to allow the layers to set and the flavors to meld beautifully.