With delicious whipped cream, sponge, pastry cream, and meringue—best cake ever might be right.
½ cup superfine sugar⅔ cup granulated sugar1 tsp. vanilla extract, or the seeds from 1 vanilla beanFor the meringue fillingMake the pastry creamIn a separate bowl, whisk together the eggs and sugar and add the cornstarch.When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture while whisking continuously.Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boil, carefully.
Add the egg yolks one at a time, beating to ensure everything is well incorporated. Sift in the all-purpose or cake flour, baking powder and vanilla and fold in.Lastly, add the whole milk and fold again until fully combined. Spoon the mixture into the prepared pan and spread out evenly and set aside for a moment.Next make the meringue topping. Using a completely clean bowl, whisk the egg whites with the cream of tartar until soft peaks form.