Vanilla cake from Papua New Guinea

• 500ml of milk
• 1 vanilla pod from Papua New Guinea Terre Exotique
• 4 eggs (whites and yolks separated)
• 125g of granulated sugar
• 1 packet of vanilla sugar
• 125g of butter
• 115g of flour
• A pinch of salt

Methods:

1. In a saucepan, bring 500ml of milk to a simmer with 1 split vanilla pod. Let it infuse for 1 hour off the heat.

2. Whisk 4 egg yolks with 125g of granulated sugar, 1 packet of vanilla sugar, and 1 tablespoon of water until the mixture becomes pale. Preheat the oven to 150°C.

3. Melt 125g of butter, let it cool slightly, then incorporate it into the previous mixture. Add 115g of flour and the pinch of salt. Whisk for 3 minutes, then slowly pour in the filtered milk while continuing to whisk.

4. Whip the egg whites until stiff peaks form and quickly fold them into the batter with three swift strokes.

5. Pour the batter into a silicone mold, smooth the surface, and bake for 50 minutes. Allow it to cool, refrigerate for 2 hours before serving, and dust with powdered sugar or buttercream.