For cake: 3 lg Eggs, separated
1 ts Vanilla extract
1/2 c Sugar
1 pn Salt
3/4 c Cake flour
For filling: 1/2 c Sugar
1/4 c All-purpose flour
1 1/2 c Milk
6 lg Egg yolks
2 ts Vanilla extract
1 pn Salt
For glaze: 1/2 c Sugar
3 tb Light corn syrup
2 tb Water
4 oz Semisweet chocolate,
-chopped coarse Recipe by: Great American Home Baking Preheat oven to 350. Grease 9″ round cake pan & line with waxed paper. FOR CAKE: Beat together egg yolks and vanilla at medium speed until blended. Beat in half of the sugar until very thick and pale. Using clean, dry beaters, beat together egg whites & salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry peaks form. Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix. Pour batter in prepared pan. Bake cake until top springs back when lightly pressed, about 25 min. Lossen cake by running a metal spatula around sides of pan. Invert cake onto wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on rack. FOR FILLING: Mix together sugar & flour in saucepan. Gradually whisk in milk, then egg yolks, vanilla & salt. Bring to a boil over medium heat; boil for 1 min, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on the surface. Chill for 30 min. Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on serving plate. Spread evenly with filling. Top with remaining cake layer. FOR GLAZE: Bring sugar, corn syrup & water to a boil over low heat. Stir constantly until sugar is dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down the sides. Let stand until glaze sets. Be sure to store this cream piecake in the refrigerator. —–