1-Step 1: Prepare the Custard Begin by combining 1 cup sugar, 5 tablespoons cornstarch, and 1/8 teaspoon salt in a saucepan with 1 cup heavy whipping cream. Heat this over medium until it thickens, then slowly add the 4 lightly beaten egg yolks to avoid curdling. Cook for a few more minutes, stir in 2 tablespoons butter and 1 teaspoon vanilla extract, cool the mixture, and chill it in the fridge.

2-Step 2: Make the Cake Batter Next, blend 3/4 cup canola oil, 2 cups sugar, the separated egg yolks, and 2 teaspoons vanilla extract in a bowl. Alternate adding the dry ingredients 3 cups all-purpose flour, 1 tablespoon baking powder, and 1/4 teaspoon salt with 3/4 cup buttermilk to form a smooth batter. Fold in the stiff egg whites for extra fluffiness, then pour into three 8-inch pans.

3-Step 3: Bake the Cake Preheat your oven to 350°F and bake the cakes for 25-30 minutes until they’re golden and a toothpick comes out clean. While they cool, whisk the chilled custard until it’s fluffy and ready for layering. For the frosting, beat 3/4 cup softened butter with 2 teaspoons vanilla extract, then gradually add 1 1/2 cups confectioners’ sugar until smooth.

4-Step 4: Assemble and Finish Layer the cooled cake with the fluffy custard between the tiers, spread the buttercream on top and sides, sprinkle 3 tablespoons turbinado sugar over the top, and caramelize it with a kitchen torch. Serve right away or chill for up to one hour to keep that crackly crust intact. Don’t forget, you can adapt this process with substitutions like vegan baking options for a dairy-free twist.