1 1/2 c Sifted cake flour
1 1/2 ts Baking powder
1/2 ts Salt
3 Eggs, separated
1 c Sugar
1/3 c Water
1 ts Vanilla
1/3 c Sugar
1/4 c All-purpose flour
1/8 ts Salt
1 c Milk
1 ts Vanilla
3 tb Unsalted butter
2 oz Unsweetened chocolate
1 tb Corn syrup
2 tb Water
1 c Powdered sugar
Heat oven to 350. Prepare cake: Line bottom of 2 straight-sided 8-inch
round baking pans with waxed paper. Sift flour, baking powder, salt onto
sheet of waxed paper.
Beat whites in a bowl until soft and peaks form. Beat in 1/2 cup sugar for
1-2 minutes until stiff peaks form. Beat yolks and remaining 1/2 cup sugar
in large bowl until thickened and light in color. Beat in water and
vanilla. Fold in whites. Fold in flour mixture in 2 additions. Scrape into
Bake in 350 oven 25 minutes or until tops spring back when lightly
touched. Turn cakes out on to racks to cool completely. Peel off paper.
Prepare filling: Mix sugar, flour and salt in saucepan. Stir in 3/4 cup
milk. Heat over medium heat, whisking constantly, until mixture boils; cook
2 minutes. Remove from heat. Whisk together remaining milk and egg. Whisk
mixture into saucepan. Return to heat. Cook, stirring, 1 minute. Stir in
vanilla. Cover with plastic wrap, pressing on surface to prevent film.
Invert cake layer on serving plate. Stir cooled filling; spread over layer.
Invert second layer on top.
Prepare Glaze: melt butter and chocolate in saucepan over low heat, stirrin
occasionally. Stir in corn syrup and water until blended. Stir in powdered
sugar until smooth Spoon ontop of caek; spread level, allowing some of
glaze to flow over edge. Chill.