Charlene's Recipe

Boston Cream Pie

Category: pies

Complete in 5 hours
Serves 10

SPONGE CAKE:
1 1/2 cup sifted cake flour
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 (recipe in "my recipes, dips and sauces"

PREPARE CAKE: Heat oven to 350 F. Line bottom of two 8-inch round cake pans with waxed paper.
Sift flour, baking powder and salt onto a sheet of waxed paper.
Beat egg whites in a medium bowl until soft peaks form. Beat in1/2 cup sugar, 1-2 minutes or until stiff peaks form.
Beat egg yolks and remaining 1/2 cup sugar in a large bowl until thickened and light in color. Beat in water and vanilla. Fold in flour mixture into addition. Scrape into pan.
Bake in heated 350 F oven, 25 minutes or until tops spring back when lightly touched. Cool pans on wire racks, 20 minutes. Turn cakes out onto racks to cool completely. Peel off waxed paper.

PREPARE FILLING: Mix sugar, flour and salt in a medium saucepan. Stir in 3/4 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 a film. Refrigerate 1 hour.