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Ingredients
- Vanilla Pastry Cream (recipe follows) leaves removed
- Cooking spray
- 2 teaspoons cake flour
- 1/2 cup sugar
- 3 1/2 tablespoons stick margarine
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup skim milk
- 2 large egg whites
- 3 tablespoons sugar
- Chocolate Glaze (recipe follows)
- VANILLA PASTRY CREAM
- 1 large egg lightly beaten
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1 1/4 cups 2% low-fat milk
- 1 1/2 teaspoons vanilla extract
- CHOCOLATE GLAZE
- 2 ounces semisweet chocolate coarsely chopped
- 3 1/2 tablespoons water
- 2 1/2 tablespoons fat-free sweetened condensed milk
Preparation
Step 1
Prepare Vanilla Pastry Cream.
Preheat oven to 350º.
Coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons flour; set aside.
Beat 1/2 cup sugar and margarine in a medium bowl at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg yolk, and beat well. Sift together 1 1/2 cups flour, baking powder, and salt. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.
Beat egg whites at high speed of a mixer until foamy using clean dry beaters. Gradually add 3 tablespoons sugar, beating mixture until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 350º for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream evenly over bottom layer; top with remaining cake layer. Spread Chocolate Glaze evenly over top. Chill 1 hour or until glaze is set.
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To Make Vanilla Pastry Cream:
Place egg in a bowl; set aside. Combine sugar and cornstarch in a saucepan. Gradually add milk to saucepan; stir with a whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat 1 minute or until thick, stirring constantly. Remove from heat; stir in vanilla. Pour mixture into a bowl; place plastic wrap on surface, and chill.
Yield: 1 1/2 cups
To Make Chocolate Glaze:
Combine all ingredients in a medium glass bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth.
Yield: 1/4 cup