It's a classic.
2 egg yolks, at room temperature2 cups whole milkSeeds scraped from 1⁄2 vanilla bean, or 2 tsp. vanilla extract⅓ cup heavy whipping cream, whipped to stiff peaksHot Milk Sponge CakePreheat the oven to 350°F . Line the bottoms of two 9-inch cake pans with greased parchment, but leave the sides of the pans untouched. The cakes need to cling to the ungreased pans to rise properly.In a large bowl, whisk together the flour, baking powder, and salt and then sift back into the bowl. Set aside.
Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools.
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