Ingredients
2 cups flour
2 tsp baking powder
1 1/2 cup Bourbon Vanilla Sugar
8 eggs --separated
1 TBS fresh lemon juice (about one lemon's worth)
6 TBS vegetable oil
2 tsp Bourbon Madagascar Vanilla Extract
2 1/2 TBS cornstarch
2 cups whole milk --you must use whole milk
1/4 cup bourbon
6 egg yolks
3/4 cup Bourbon Vanilla Sugar
2 tsp Bourbon Vanilla Extract
1/4 cup half and half
2 TBS light corn syrup
1 cup semisweet chocolate chips
Preheat the oven to 350 F. Line three cake pans (9-inches) with parchment, and grease the pans with shortening.
Mix together flour, baking powder, and sugar. Set these aside.
In another mixing bowl, whisk together yolks, lemon juice, oil, and Bourbon Vanilla.
In another mixing bowl, beat egg whites with an electric mixer until stiff peaks form. Mix 1/4 of the whites into the yolks and fold yolks back into the whites. Do not over mix! Pour 1/4 of the dry ingredients int the egg mixture and fold in. Repeat until all of the dry ingredients are mixed into the egg mixture. Be sure not to deflate your batter.
Divide batter among the three pans. Bake for 15-20 minutes, and let the cake cool completely on cooling racks.
For the bourbon custard, combine cornstarch, milk, and bourbon in a heat-proof bowl. Whisk in egg yolk. In a saucepan, combine the remaining milk and sugar. Bring to a boil over medium heat and dissolve sugar. Ladle one-third of the milk into the yolks carefully and whisk rapidly. Gradually whisk the yolks into the milk pan-- whisk constantly. Bring to a boil and reduce to low and let boil on low for one minute. Let cool in a refrigerator for two-four hours.
For the chocolate, combine the half and half with corn syrup. Bring this mixture to a simmer over medium-low. Remove from heat and add chocolate, and whisk until smooth.
To assemble, put one layer flat side up on a cake stand. Spread custard over that layer --do not let the custard get any closer than one inch from the edge of the cake. Repeat with the second layer. Spoon chocolate over the top layer.
This recipe is adapted from Sky High cookbook
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