Vanilla Cream in a Sponge Shell

Preparation

1. Preheat the oven to 180 °C (air circulation).
2. For the sponge cake: whisk the egg yolk with the icing sugar until fluffy.
3. Whisk the egg white with the sugar until stiff.
4. Add the melted butter to the egg yolk mixture and whisk well. Mix the flour and corn flour together and fold into the egg yolk mixture. Carefully fold in the whisked egg white.
5. Spread the pastry onto a baking sheet lined with baking paper and bake in the prehated oven for approx. 8 minutes.
6. For the vanilla cream: whip the cold QimiQ Whip Vanilla until the required volume has been achieved.
7. Cut circles out of the sponge cake and pipe the vanilla cream on top. Fold over and serve.