Boston Cream Pie

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

Sponge Cake:
1-1/2 cups 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

Filling:
1/3 cup sugar
1/4 cup all-purpose flour
1/8 tsp. salt
1 cup milk
1 egg
1 tsp. vanilla

Chocolate Glaze:
3 tbsp. unsalted butter
2 oz. unsweetened chocolate
1 tbsp. corn syrup
2 tbsp. water
1 cup powdered sugar

INSTRUCTIONS

Heat oven to 350°F.

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 350°F 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.

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