Boston Cream Pie
- 1-1/2 cup cake flour, sifted
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 eggs, separated
- 1 cup sugar
- 1/3 cup water
- 1 tsp. vanilla
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/8 tsp. salt
- 1 cup milk
- 1 egg
- 1 tsp. vanilla
- 3 tbsp. unsalted butter
- 2 oz. unsweetened chocolate
- 1 tbsp. corn syrup
- 2 tbsp. water
- 1 cup powdered sugar
- Heat oven to 350F.
- Prepare cake: Line bottom of 2 straight-sided 8-inch round baking pans with waxed paper.
- Sift flour, baking powder, salt ontosheet of waxed paper.
- Beat whites in a bowl until soft and peaks form.
- Beat in 1/2 cup sugar for 1-2 minutes until stiff peaks form.
- Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color.
- Beat in water and vanilla.
- Fold in whites.
- Fold in flour mixture in 2 additions.
- Scrape into pans.
- Bake in 350F oven 25 minutes or until tops spring back when lightly touched.
- Turn cakes out on to racks to cool completely.
- Peel off paper.
- Prepare filling: Mix sugar, flour and salt in saucepan.
- Stir in 3/4 cupmilk.
- Heat over medium heat, whisking constantly, until mixture boils;cook 2 minutes.
- Remove from heat.
- Whisk together remaining milk and egg.
- Whisk mixture into saucepan.
- Return to heat.
- Cook, stirring, 1 minute.Stir in vanilla.
- Cover with plastic wrap, pressing on surface to preventfilm.
- Cool.
- Invert cake layer on serving plate.
- Stir cooled filling; spread over layer.
- Invert second layer on top.
- Prepare Glaze: Melt butter and chocolate in saucepan over low heat, stirring occasionally.
- Stir in corn syrup and water until blended.
- Stir in powdered sugar until smooth Spoon on top of cake; spread level, allowing some of glaze to flow over edge.
- Chill.
cake flour, baking powder, salt, eggs, sugar, water, vanilla, sugar, allpurpose, salt, milk, egg, vanilla, unsalted butter, unsweetened chocolate, corn syrup, water, powdered sugar
Taken from www.foodgeeks.com/recipes/1463 (may not work)