Orange Cake with Pastry Cream

Whip eggs and sugar until light and fluffy, about 5-7 minutes. Add milk and melted butter, then continue whipping for another minute.

Mix in the zest of one orange, then fold in the sifted flour combined with 10g (2 teaspoons) of baking powder.

Pour the batter into a greased pan.

For the pastry cream, whisk together the egg, sugar, flour (or cornstarch), and milk until smooth.

Set over low heat and stir constantly until it comes to a boil. Remove from heat and let cool.

Transfer to a piping bag, snip the tip, and pipe a lattice pattern over the batter in the pan.

Bake in the oven at 320°F for 45-50 minutes. Test for doneness with a wooden skewer.