A yummy recipe for sponge cake with sweet vanilla cream filling and a Chocolate drizzle.
Heat oven to 350 degrees F. Grease and flour an 8x8 inch cake pan.
Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and then the vanilla extract.
Stir the flour, baking powder, and salt together in a bowl. Reduce mixer speed to low and mix the flour mixture into the butter mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
Transfer to the prepared pan and bake 35 to 40 minutes on until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
To make the filling. Heat the cream until just simmering in a heavy-bottomed medium pot. Whisk the yolks, cornstarch, sugar, and salt together and pour into the hot milk mixture, while whisking continuously. cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. Stir in the vanilla extract and the butter. Press plastic wrap against the surface to cover. Chill
To make the chocolate topping. Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. Let sit for 1 minute and stir until smooth. Let cool to thicken slightly.
To assemble, cut the cake in two layers using a long serrated knife. Spread the pudding over the bottom half of the cake and place the top layer over the pudding. Drizzle chocolate glaze over the cake.