Cake:
1 1/2 cups unbleached all purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup unsalted butte (1 1/2 sticks), at room temperature, plus more for
the pan
3/4 cup sugar
1/4 teaspoon grated lemon or orange zest
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup milk
Cake:
Preheat oven to 350 degrees.
In a medium mixing bowl combine flour, sugar,
baking powder, and salt. Make a well in the center of the flour mixture.
Add milk, oil, egg yolks, and vanilla.
Beat with an electric mixer on low to medium speed until combined.
Beat an additional 3 minutes on high speed and set aside.
In a large mixing bowl, beat egg whites and cream of tartar on medium
to high speed until soft peaks form.
Pour the egg yolk mixture over the egg white mixture and fold in.
Gently pour the batter into a 9-inch greased pie pan.
Bake for 25 to 30 minutes or until the top springs back when lightly touched.
Invert the pan onto a wire rack.
Cool completely
Pastry Cream:
2 cups whole
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
Pastry Cream:
In a medium saucepan, heat the milk and vanilla bean to a boil over medium
heat.
Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
Add the cornstarch and whisk vigorously until no lumps remain.
Whisk in 1/4 cup of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan.
Cook over medium-high heat, whisking constantly, until thickened and slowly
boiling.
Remove from the heat and stir in the butter.
Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface
to prevent a skin from forming. Chill at least 2 hours or until ready to
serve.
Ganache:
1 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate , chopped into small pieces
1/2 teaspoon vanilla
Ganache:
Bring cream and corn syrup to a full simmer over medium heat in a medium
saucepan.
Off heat, add chocolate; cover and let stand for 8 minutes.
Add vanilla; stir very gently until mixture is smooth.
Cool until tepid so that a spoonful drizzled back into pan mounds slightly.
Remove the cake from the pan.
Cut the cake in half horizontally.
Place bottom layer on a serving plate or board, and spread with the pastry
cream.
Top with second cake layer.
Pour chocolate ganache over and down the sides of the cake.
Store in refrigerator.