Recipe - Boston Cream Pie

SPONGE CAKE
1 One half cup Sifted cake flour
1 One half teaspoon Baking powder
One half teaspoon Salt
3 Eggs, separated
1 cup Sugar
1/3 cup Water
1 teaspoon Vanilla

FILLING
1/3 cup Sugar
One fourth cup Allpurpose flour
1/8 teaspoon Salt
1 cup Milk
1 Egg
1 teaspoon Vanilla

CHOCOLATE GLAZE
3 tablespoon Unsalted butter
2 ounce Unsweetened chocolate
1 tablespoon Corn syrup
2 tablespoon Water
1 cup Powdered sugar

Heat oven to 350°. Prepare cake: Line bottom of 2 straightsided 8inch
round baking pans with waxed paper. Sift flour, baking powder, salt onto
sheet of waxed paper.

Beat whites in a bowl until soft and peaks form. Beat in One half cup sugar for
12 minutes until stiff peaks form. Beat yolks and remaining One half 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° 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 Three fourths cup
milk. 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 prevent film.
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, stirrin
occasionally. Stir in corn syrup and water until blended. Stir in powdered
sugar until smooth Spoon ontop of caek; spread level, allowing some of
glaze to flow over edge. Chill.

Recipe by: Family Circle 6/3/97 Posted to MCRecipe Digest V1 #631 by The
Taillons taillon@access.mountain.net on Jun 01, 1997