Boston Cream Pie Recipe
Ingredients
| Egg white | 1 | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Cooking oil | 3 Tablespoon | |
| Egg yolk | 1 | |
| Vanilla | 1 Teaspoon | |
| Vanilla Cream Filling | ||
| Chocolate Glaze | ||
Directions
Grease a 9x 1 1/2-inch round baking pan; line with waxed paper and grease again.
With electric mixer beat egg white to soft peaks.
Gradually add 1/4 cup of the sugar, beating to very stiff and glossy peaks.
In mixer bowl stir together flour, remaining sugar, baking powder, and salt Blend in 1/4 cup of the milk, oil, egg yolk, and vanilla.
Beat 1 minute at medium speed of electric mixer; scrape bowl.
Add remaining milk; beat 1 minute more.
Gently fold in egg white.
Turn batter into prepared pan.
Bake in 350°F oven for 25 to 30 minutes.
Cool 10 minutes; remove cake from pan.
Cool on wire rack.
When cake is cool, split into 2 layers.
Fill with Vanilla Cream Filling.
Spread Chocolate Glaze over cake; allow to flow down on the sides.
With electric mixer beat egg white to soft peaks.
Gradually add 1/4 cup of the sugar, beating to very stiff and glossy peaks.
In mixer bowl stir together flour, remaining sugar, baking powder, and salt Blend in 1/4 cup of the milk, oil, egg yolk, and vanilla.
Beat 1 minute at medium speed of electric mixer; scrape bowl.
Add remaining milk; beat 1 minute more.
Gently fold in egg white.
Turn batter into prepared pan.
Bake in 350°F oven for 25 to 30 minutes.
Cool 10 minutes; remove cake from pan.
Cool on wire rack.
When cake is cool, split into 2 layers.
Fill with Vanilla Cream Filling.
Spread Chocolate Glaze over cake; allow to flow down on the sides.
Chef
