This is a wonderful recipe I have made a few times. I substituted pudding mix for the custard filling to make it easier. I like the white chocolate pudding but any flavour could be used. It is much easier to make than expected. It looks very nice when finished. Friends thought it was professionally made. The cake is really nice and is good for just berries and pudding. ( I call that Berry Cream Cake). I have included the picture from the recipe. I have included cooling time in the preparation time.
Beat together egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale.
Using clean, dry beaters, beat together egg whites and 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 into a greased 9" round cake pan, lined with wax paper. Bake in a 350F preheated oven for 25 minutes, or until top of cake springs back when lightly pressed.
Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on wire rack.
Prepare pudding mix and refrigerate.
Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer.
Glaze: In a saucepan, bring sugar, corn syrup, and water to a boil over medium low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate. Let stand for about 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to run down the sides. Let stand until glaze sets.