1 cup (250 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) sugar
1 tbsp (15 mL) lemon juice
1/3 cup (75 mL) hot milk
Blend together flour, baking powder and salt; set aside. Line bottom of a 9-inch (23 cm) round cake pan with parchment or waxed paper. Do not grease. Beat eggs at high speed in a medium mixer bowl for 5 minutes or until thick and light coloured. Gradually add sugar. Continue to beat until light and fluffy. Add lemon juice. Stir in dry ingredients until well blended. Add hot milk all at once and mix quickly. Spread batter in prepared cake pan. Bake in a preheated 375ºF (190ºC) oven for 25 minutes or until cake is firm to the touch. Cool in pan on a wire rack. Loosen sides with knife and remove from pan. Remove parchment paper. Split cooled cake in half. Spread Vanilla Cream Filling on bottom half. Place cake top on Vanilla Cream Filling. Spread chocolate glaze over top of cake. Refrigerate until serving time.
Vanilla Cream Filling
1/3 cup (75 mL) sugar
1/3 cup (75 mL) all-purpose flour
1 1/2 cups (375 mL) milk
1 egg, beaten
1 tsp (5 mL) vanilla extract
Mix together sugar and flour in a medium saucepan. Stir in milk, gradually until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat. Add a small amount of hot mixture to beaten egg, stir warmed egg into hot mixture. Cook one more minute, stirring constantly. Remove from heat. Stir in vanilla. Cover top of filling with waxed paper and let cool completely.
2 tbsp (30 mL) butter or margarine
1 square (28 g) unsweetened baking chocolate
2 tbsp (30 mL) milk
1/2 tsp (2 mL) vanilla extract
1 cup (250 mL) sifted icing sugar
Melt butter and chocolate over low heat in a small saucepan until melted. Remove from heat. Add milk and vanilla. Stir in icing sugar and beat until smooth. If needed, add a few drops of warm water to obtain a thinner glaze.
Protein 10.2 g
Carbohydrate 88.7 g
Fat 11.6 g