Cake: nonstick cooking spray 1¼ cups cake flour 1 teaspoon cream of tartar ¼ teaspoon baking soda 1 teaspoon table salt ½ tablespoon ground cinnamon ½ cup unsalted butter, room temperature ¾ cup granulated sugar ¼ cup packed light brown sugar 3 large egg whites 2 teaspoons pure vanilla extract ½ cup whole milk Glaze: 6 tablespoons heavy cream ¼ teaspoon pure vanilla extract pinch table salt ½ tablespoon light corn syrup 3 ounces white chocolate, chopped
Nutritional information per serving: Calories 200 (44% from fat) • carb. 25g • pro. 2g • fat 10g • sat. fat 6g • chol. 25mg • sod. 200mg • calc. 25mg • fiber 0g
Preheat a Cuisinart® Convection Toaster Oven Broiler to 350°F on the convection bake setting with the rack in position A. Coat a 9-inch cake pan with nonstick cooking spray; lightly dust with flour. Reserve. In a small bowl, stir together the flour, cream of tartar, baking soda, salt and cinnamon; reserve. Add the butter to the bowl of the Cuisinart® Stand Mixer fitted with the flat mixing paddle. Beat until the butter is softened and creamy. With the unit running, slowly add the sugars; beat until light and fluffy. Add one third of the egg whites at a time, being sure not to add another one until the previous is completely mixed. Add the vanilla and mix to combine. With the unit running on the lowest speed, add half of the dry ingredients. Mix until the batter is streaky with flour and then add half of the milk. Continue with the remaining dry ingredients and carefully mix until no more flour is visible. Pour batter into prepared pan. Bake for about 25 to 30 minutes, or until a cake tester comes out clean and the top of the cake springs back to the touch. Cool in pan for 10 minutes; remove and then cool completely on a wire rack. Prepare the white chocolate glaze. In a small saucepan, add the cream, vanilla, salt and corn syrup and set over medium-low heat. Place the chopped chocolate in a small mixing bowl; reserve. Once the cream mixture just comes to a boil, pour it over the chopped chocolate. Let the mixture rest for a few minutes, and then whisk to combine. Pour the glaze over the cooled cake and spread evenly with an large offset spatula. Transfer glazed cake to a refrigerator and let chill for at least 2 hours to allow the glaze to set up.