Alba ca Zăpada (Snow White Cake)

Sponge

1. Heat the oven to 340°F (170°C) and line a 25 × 35 cm (10 × 14 inch) pan.

2. Beat the egg whites with the salt to stiff peaks, adding the granulated sugar (150 g¾ cup) gradually. Fold in the yolks and vanilla extract (1 tsp). Sift the flour (150 g1¼ cups) with the baking powder (4 g1 tsp) and fold it in.

3. Pour into the pan and bake 25 to 30 minutes. Cool, then slice horizontally into 2 layers.

Custard cream

1. Heat the whole milk (500 ml2 cups) until simmering. Whisk the egg yolks (3), granulated sugar (100 g½ cup) and cornstarch (50 g7 tbsp) in a bowl. Pour in a stream of the hot milk, whisking, then return it all to the pot.

2. Cook over medium-low, whisking constantly, until very thick. Add the vanilla extract (1 tsp). Press plastic wrap onto the surface and cool completely.

3. Beat the unsalted butter (200 g¾ cup + 2 tbsp) until creamy, then fold in the cooled custard in stages until smooth.

Assembly

1. Set the bottom sponge layer in the pan and spread all the custard cream over it. Top with the second layer.

2. Whip the heavy cream (300 ml1¼ cups) with the powdered sugar (15 g2 tbsp) and vanilla (1 tsp) and spread it over the top.

3. Refrigerate at least 4 hours. Cut into squares.