Directions:
- Preheat oven to 350°.
- To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons cake flour; set aside.
- Weigh or lightly spoon 5 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a small bowl, stirring with a whisk. Place 1/2 cup granulated sugar and 1/4 cup butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add 1 teaspoon vanilla and egg, beating until well blended. Add flour mixture and 3/4 cup milk alternately to sugar mixture, beginning and ending with flour mixture.
- Place egg whites in a medium bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons granulated sugar, beating until stiff peaks form. Gently fold egg white mixture into batter; pour into prepared pan. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around outside edge. Remove from pan, and cool completely on a wire rack.
- To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and egg substitute to pan, stirring with a whisk until well blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick. Remove from heat; stir in 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.
- To prepare glaze, place chocolate and 2 tablespoons milk in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts. Add powdered sugar and liqueur, stirring with a whisk until smooth.
- Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate. Spread cooled filling evenly over bottom layer; top with remaining cake layer, cut side down. Spread glaze evenly over top cake layer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 538.96 Kcal (2257 kJ) | ||
| Calories from fat | 129.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.39g | 22% | |
|---|---|---|---|
| Cholesterol | 81.26mg | 27% | |
| Sodium | 307.38mg | 13% | |
| Potassium | 517.37mg | 11% | |
| Total Carbs | 61.37g | 20% | |
| Sugars | 39.3g | 157% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 9.92g | 20% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 12% | |
| Calcium | 133.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 310.49 Kcal (1300 kJ) | ||
| Calories from fat | 74.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 22% | |
|---|---|---|---|
| Cholesterol | 46.81mg | 27% | |
| Sodium | 177.08mg | 13% | |
| Potassium | 298.06mg | 11% | |
| Total Carbs | 35.36g | 20% | |
| Sugars | 22.64g | 157% | |
| Dietary Fiber | 0.46g | 3% | |
| Protein | 5.72g | 20% | |
| Iron | 1.2mg | 12% | |
| Calcium | 77mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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