A light sponge cake is split in half, and filled with Vanilla Pastry Cream, then topped with a decadent Chocolate Glaze. No short cuts are taken in this recipe, and all the elements are made by hand. This is a free sample recipe of our Quick-Smart™
INGREDIENTS (for 1 servings):
- VANILLA PASTRY CREAM:
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 1 1/4 cups 2% low-fat milk
- 1/3 cup maple syrup
- 1 egg, lightly beaten
- 1 teaspoon margarine
- 1 teaspoon vanilla extract
-
- CAKE:
- Vegetable cooking spray
- 3 1/2 tablespoons margarine
- 1/2 cup sugar
- 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
- 1 teaspoon vanilla extract
- 2 egg whites
- 3 tablespoons sugar
-
- CHOCOLATE GLAZE:
- 1 tablespoon maple syrup
- 2 tablespoons water
- 1 teaspoon margarine
- 2 (1 ounce) squares semisweet chocolate
PREPARATION:
Prepare Vanilla Pastry Cream: Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface of pastry cream, and chill.
Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Set aside.
Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add egg yolk; beat well. Combine flour, baking powder, and salt; add to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed until blended after each addition. Stir in vanilla.
Beat egg whites at high speed of 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 degrees for 35 minutes or until cake springs back when touched in center. Cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; cool completely on wire rack.
Prepare Chocolate Glaze: Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often. Set aside.
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.
Serving size: 1 slice. Calories 281 (27% from fat) Protein 4.6g Fat 8.4g (sat 2.8g Carbohydrate 47.9g Fiber 0.1g Cholesterol 46mg Iron 1.6mg Sodium 126mg Calcium 99mg