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Preheat the oven to 180 °C / 350 °F (top/bottom heat). Line a baking tray (30 × 40 cm / 12 × 16 in) with parchment paper.
Add eggs and salt to a bowl and beat for 1 minute. Gradually add the sugar and continue beating for 5 minutes until pale and airy. Stir in vanilla.
Mix flour, cornstarch, and baking powder. Sift over the egg mixture and gently fold in until smooth and fluffy.
Spread the batter onto the tray and bake for 10–12 minutes until golden. Let cool slightly, then cut the sponge lengthwise into two equal layers.
Heat 300 ml (1¼ cups) milk with vanilla. In a bowl, whisk yolks, sugar, cornstarch, and the remaining 100 ml (⅖ cup) milk. Slowly add the hot milk, return to the pot, and cook until thick. Cover with plastic wrap directly on the surface and let cool completely.
Beat the soft butter until creamy, then add the cooled pudding spoonful by spoonful until smooth. Fill into a piping bag.
Pipe the cream onto the first sponge layer, place the second layer on top, and press lightly.
Dust with powdered sugar, cut into slices, and chill for at least 1 hour before serving.