Boston Cream Pie
Ingredients
Cake:
- 3 eggs, separated
- 1 teaspoon vanilla
- ½ cup sugar
- pinch of salt
- ¾ cup cake flour
Filling:
- ½ cup sugar
- ¼ cup all-purpose flour
- 1½ cups milk
- 6 egg yolks
- 2 teaspoons vanilla
- pinch of salt
Glaze:
- ½ cup sugar
- 3 tablespoons light corn syrup
- 2 tablespoons water
- 4 ounces (4 squares) semisweet chocolate, coarsely chopped
Directions
To make cake, beat together egg yolks and vanilla with an electric mixer on 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 cake flour over mixture and fold in gently to mix; do not overmix. Pour batter into a pan a greased and wax paper-lined 9 inch round cake pan. Bake at 350 degrees for 25 minutes or until top 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 wax paper on cake. Turn cake right side up. Cool completely on rack.
Meanwhile, prepare filling. In a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla and salt. Bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap onto surface and chill 30 minutes. Using a serrated knife, cut cake horizontally in half, forming two circles. Carefully remove wax paper. Place one cake circle on a serving plate. Spread filling evenly over cake. Top with remaining cake circle.
To prepare glaze, in a saucepan, bring sugar, corn syrup and water to a boil over low heat, stirring constantly, until sugar dissolves. Remove from heat. Add chocolate and let stand 1 minute. Stir until smooth. Slowly pour glaze over top of cake, allowing it to drip down sides. Let stand until glaze sets. Serves 8.
Ms. Lucy's Boston Cream Pie