Put vanilla and milk in a small saucepan, simmer over low heat until old, heat off the stove, stirring and stirring.

Add egg yolks and sugar into the bowl.

Beat until the egg turns light yellow, then sift with flour and cornstarch.

Beat well and then add the freshly heated milk. Then, you pour all into a small pot, simmer until the mixture in the pot just boiled, turn off the heat and soak in ice water, just soak and stir your hands.

Cover with plastic wrap and refrigerate for about 2 hours in the refrigerator. Then, whipped the whipping cream and put it in the egg cream mixture, mix well to make the cream filling.

Add egg yolk and 20g sugar into the bowl, beat well. Then, add the milk and salad oil together, whisk well again.

Next, you sift the flour in and continue to beat to get the mixture A.

Add egg whites together with 60g sugar, beat until fluffy mixture.

Add 1/3 of egg white to mixture A, mix well. Then, invert the egg white mixture and mix well again.

Pour the mixture into about 7/10 molds, place in an oven that has been heated to 165 degrees Celsius, bake for about 10 minutes, after the cake color, reduce the heat to 150 degrees and bake for another 15 minutes. take the cake, let cool Finally, you take out the cream filling in the fridge, put it in a bag to catch the cream and squeeze it in the middle of the cake.

Finally, you sprinkle a little powdered sugar on top and use it immediately.