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1
Heat the oven to 325 degrees F and arrange a rack in the middle.
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2
Butter and flour the wells of the baking pan; set aside.
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3
In the bowl of a stand mixer fitted with a whisk attachment, beat egg yolks on medium speed, adding sugar a little at a time, until mixture is thick and light in color, about 5 minutes.
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4
In a separate large bowl, whisk egg whites until medium peaks form.
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5
Fold whites into yolk mixture until well incorporated.
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6
Sift flour and baking powder into batter, and fold just until incorporated.
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7
Mix in vanilla extract.
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8
Divide batter evenly among the baking pan wells and bake until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes.
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9
Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan.
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10
Invert onto a rack, remove cakes, and cool completely.
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11
Once cakes are cool, flip each over, and with a straw or the end of a spoon make three incisions running the length of the cake.
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12
Scoop into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag).
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13
Place the tip into each incision, and press cream into the incisions until full.
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14
When cakes are completely full, turn them back over and serve.
