Ingredients
Sponge Cake
| 1-1/2 cup | cake flour, sifted | | 1-1/2 tsp. | baking powder | | 1/2 tsp. | salt | | 3 | eggs, separated | | 1 cup | sugar | | 1/3 cup | water | | 1 tsp. | vanilla |
Filling
| 1/3 cup | sugar | | 1/4 cup | all-purpose flour | | 1/8 tsp. | salt | | 1 cup | milk | | 1 | egg | | 1 tsp. | vanilla |
Chocolate Glaze
| 3 tbsp. | unsalted butter | | 2 oz. | unsweetened chocolate | | 1 tbsp. | corn syrup | | 2 tbsp. | water | | 1 cup | powdered sugar |
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Instructions
Heat oven to 350°F.
Prepare cake:
Line bottom of 2 straight-sided 8-inch round baking pans with waxed paper. Sift flour, baking powder, salt ontosheet 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 pans. Bake in 350°F 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 cupmilk. 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 preventfilm. Cool. 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, stirring occasionally. Stir in corn syrup and water until blended. Stir in powdered sugar until smooth Spoon on top of cake; spread level, allowing some of glaze to flow over edge. Chill.
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