| |
| |
| 3 lg |
|
Eggs, separated |
|
| 1 tsp |
|
Vanilla Extract |
|
| 1/2 cup |
|
Sugar |
|
| pinch |
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Salt |
|
| 3/4 cup |
|
Cake Flour |
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| Filling |
|
| 1/2 cup |
|
Sugar |
|
| 1/4 cup |
|
Flour |
|
| 1 1/2 cups |
|
Milk |
|
| 6 lg |
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Egg Yolks |
|
| 2 tsp |
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Vanilla extract |
|
| pinch |
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Salt |
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| Glaze |
|
| 1/2 cup |
|
Sugar |
|
| 3 tbs |
|
Light Corn Syrup |
|
| 2 Tbs |
|
Water |
|
| 4 oz |
|
Semi-sweet chocolate, coarsely chopped |
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| |
| 1 |
Preheat oven 350°. Grease a 9-inch round cake pan. Line with waxed paper. |
| 2 |
Beat together egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale. |
| 3 |
Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry, peaks form. |
| 4 |
Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix. Pour batter into prepared pan. |
| 5 |
Bake cake until top springs back when lightly pressed, 25 minutes. Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right-side up. Cool completely on rack. |
| 6 |
Meanwhile, prepare filling. In a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla, and salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes. |
| 7 |
Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer. |
| 8 |
To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until until smooth. Gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets. |
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| Servings: 8 |
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| Recipe Source |
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Source: Great American Home Baking
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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