Preheat oven to 180C (350F).

Beat the egg yolks in a bowl until smooth.

Gradually add half of the granulated sugar to the egg yolks, beating until the mixture becomes pale and thickened.

In a separate bowl, place the egg whites.

Add the remaining granulated sugar to the egg whites and whip until stiff peaks form.

Gently fold the meringue (whipped egg whites) into the egg yolk mixture.

Add the vanilla essence to the mixture.

Sift the cake flour and gently fold it into the batter, being careful not to overmix.

Line a baking tray with parchment paper.

Pour the batter onto the prepared baking tray, shaping it into a circular form with a slightly raised center.

Lightly sift powdered sugar and cake flour over the batter.

Use a knife to score lines across the top of the batter.

Bake in the preheated oven for 20 minutes, or until golden brown.

Remove the cake from the oven and allow it to cool completely on a wire rack.

Once cooled, carefully slice the cake in half horizontally to create two layers.

Spread yogurt cream (or custard cream) evenly over the bottom layer.

Place the top layer over the cream and gently press down.

Dust the top of the cake with powdered sugar before serving.

Enjoy your Sweet and Fluffy Custard Cake!