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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
vegetable cooking spray |
3 1/2 tablespoons margarine, softened |
1/2 cup sugar |
1 teaspoon vanilla extract |
1 egg yolk |
1 1/2 cups sifted cake flour |
1 1/2 teaspoons baking powder |
1/8 teaspoon salt |
1/2 cup skim milk |
2 egg whites |
3 tablespoons sugar |
vanilla pastry cream |
chocolate glaze |
Directions:
1. Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper. Set aside.
2. Cream margarine, and gradually add 1/2 cup sugar, beating well at medium speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.
3. Beat the egg whites (at room temperature) at high speed of a mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating 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 350° for 35 minutes or until cake springs back when touched in center. Let cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; let cool completely on wire rack.
4. Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill 1 hour or until glaze is set.
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