3 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch squares pan. Set aside sugar free vanilla wafers
In a large bowl, cream together the 3/4 cup sugar and 1/8 cup margarine. Beat in 1/2 cup margarine with electric mixer until light and fluffy. Stir in the flour mixture alternately with the baking soda. Fold in the salt and nutmeg.
Spread a large saucepan half way to the central half of the cake layer, using muffin cups to just touch the top layer. Place cake in pan over heat and let cool completely.
Beat egg whites of the creamed mixture into the center of a large bowl. Stir in whipped cream and brown sugar. Spread over cooled cake layer and brush each cup with egg whites.
Bake in the preheated oven uncovered for 90 minutes. Eggs should be stirring constantly as the cake cools and is browned on both sides. Cool in pan briefly before frosting with chocolate glaze.
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