2 large eggs, separated
1-1/2 cups sugar
2-1/4 cups sifted flour
2 tsp. baking powder
1 tsp. salt
1/3 cup vegetable oil
1 cup milk
1-1/2 tsp. vanilla extract
1/3 cup sugar
3 tbl. flour
1/4 tsp. salt
1-1/4 cups milk
1 large egg, beaten
1 tbl. butter
1 tsp. vanilla extract
1-1/2 oz. unsweetened baking chocolate
2 tbl. butter
1-1/2 cups powdered sugar, sifted
1 tsp. vanilla extract
Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
To make the cake layers:
Place the egg whites in a medium size mixing bowl and beat with electric mixer until soft peaks form, then gradually add 1/2 cup of the sugar, beating until very stiff peaks form.
In a large mixing bowl, combine the flour, the remaining 1 cup sugar, the baking powder and salt and mix well.
Add the oil, 1/2 cup of the milk, and the vanilla and beat well, scraping the sides of the bowl from time to time.
Add the remaining 1/2 cup milk and the egg yolks and beat well.
Gently fold in the egg white with a rubber spatula. Divide the batter evenly between the two prepared pans and bake until cake tester comes out clean, about 25 minutes.
Let the cakes cool for about 10 minutes, then turn out onto a wire rack to cool completely.
To make the filling:
Combine the sugar, flour and salt in a small heavy saucepan.
Gradually add the milk and stir until well blended. Over medium heat, cook until the mixture thickens and comes to a boil, stirring constantly.
Very slowly, stir a little of the hot mixture into the beaten egg, then return the egg mixture to the pan and stir until the mixture boils.
Remove from the heat, add the butter and vanilla and mix until well blended.
Cover pan with waxed paper and let cool (do not stir).
To make the glaze:
Melt the chocolate and butter together in a small heavy saucepan over low heat, stirring constantly.
Remove from the heat.
Add the powdered sugar and vanilla and stir until the mixture is crumbly. Add 3 tablespoons of boiling water and blend well. Gradually add about 2 more teaspoons of boiling water and stir to form a glaze of pouring consistency. Keep the glaze warm over low heat.
Spread the cream filling evenly between the two cake layers, then pour the glaze over the top, spreading it evenly over the top and letting it drizzle down the sides.