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Boston Cream Pie:
3 large eggs, separated
1 teaspoon vanilla extract
½ cup granulated sugar
Dash of salt
¾ cup cake flour
FILLING:
1/2 cup granulated sugar
¼ cup all purpose flour
1½ cups milk
6 large egg yolks
2 teaspoons vanilla
Dash of salt
GLAZE:
½ cup granulated sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces (or 4 squares) semisweet chocolate, coarsely chopped
Preheat oven to 350 degrees and grease 9” round cake pan; line with waxed paper
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 over-mix. Pour batter into prepared pan.
Bake cake until top springs back when lightly pressed (about 25 minutes). 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 and cool completely.
Prepare filling: in 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 on surface. Chill for 30 minutes.
Use a serrated knife and 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.
To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets.
Store in refrigerator!
3 large eggs, separated
1 teaspoon vanilla extract
½ cup granulated sugar
Dash of salt
¾ cup cake flour
FILLING:
1/2 cup granulated sugar
¼ cup all purpose flour
1½ cups milk
6 large egg yolks
2 teaspoons vanilla
Dash of salt
GLAZE:
½ cup granulated sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces (or 4 squares) semisweet chocolate, coarsely chopped
Preheat oven to 350 degrees and grease 9” round cake pan; line with waxed paper
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 over-mix. Pour batter into prepared pan.
Bake cake until top springs back when lightly pressed (about 25 minutes). 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 and cool completely.
Prepare filling: in 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 on surface. Chill for 30 minutes.
Use a serrated knife and 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.
To prepare glaze, in a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets.
Store in refrigerator!
