1

Preheat oven to 175°C (350°F). Coat a 12-cup muffin pan with cooking spray.

2

To make cakes, sift together flour, baking powder, 60 ml (¼ cup) of cocoa powder and 2 ml (½ tsp) of salt in a medium bowl; set aside.

3

In a large mixing bowl, beat together 125 ml (½ cup) reduced-calorie margarine and 125 ml (½ cup) of granulated sugar until creamy; beat in egg substitute. In a small bowl, combine milk, vinegar, baking soda and 7 ml (1½ tsp) of vanilla extract.

4

Add half of flour mixture to margarine mixture; mix. Add milk mixture and then remaining flour mixture. Mix until smooth and creamy. Spoon mixture into prepared muffin pan, filling each cup about ⅔ full. Bake until a wooden pick inserted in centre of a cake comes out clean, about 25 to 30 minutes. Cool cakes in pan for 5 minutes. Transfer cakes to a wire rack to cool completely.

5

Meanwhile, to make filling, combine egg whites, remaining 125 ml (½ cup) of granulated sugar, 30 ml (2 Tbsp) of water, 5 ml (1 tsp) of vanilla extract and remaining 0.5 ml (⅛ tsp) of salt in a medium bowl and place bowl over boiling water (or use a double boiler). Using a hand-held mixer, beat egg whites until stiff and fluffy, about 4 minutes. Remove from heat.

6

To make icing, combine remaining 30 ml (2 Tbsp) each of margarine and cocoa, and remaining 2 ml (½ tsp) of vanilla extract in a small mixing bowl; beat until smooth and creamy. Sift powdered sugar over bowl and stir with a spatula, adding water by teaspoonfuls, until thick and spreadable.

7

Slice cakes in half horizontally. Spread each bottom half with 22 ml (1½ Tbsp) of vanilla filling. Frost top halves with 15 to 20 ml (1 to 1¼ Tbsp) of icing and place on top of bottom halves. Yields 1 cake per serving.