Friday, October 29, 2010
I never really understood why Boston Cream Pie is actually a cake, but after trying out Family Circle's version of it recently I decided they can call it whatever they darn well please. This stuff is good and was sort of a combining of Mars and Venus for us. My husband lived in England for 2 years as a missionary, so he likes anything with custard. And, me? I'm all about the chocolate. Boston Cream Pie was the perfect union of both worlds. John Gray would be so happy. :)
1-1/2 cups 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
1/3 cup sugar
1/4 cup all-purpose flour
1/8 tsp. salt
1 cup milk
1 tsp. vanilla
3 Tbs. unsalted butter
2 ounces (squares) unsweetened chocolate
1 Tbs. corn syrup
2 Tbs. water
1 cup powdered sugar
FOR CAKE: Preheat oven to 350 degrees. 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 in 1/2 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 egg whites. Fold in flour mixture slowly. Scrape into pans.
Bake in heated 350 degree oven for 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.
FOR CHOCOLATE GLAZE: Melt butter and unsweetened chocolate in a small saucepan over low heat, stirring occasionally. Stir in corn syrup and water until blended. Stir in powdered sugar until smooth. Remove from heat. Makes 1 cup.
TO ASSEMBLE: Invert a cake layer onto a serving plate. Stir cooled filling; spread over layer.
Invert second cake layer on top. Spoon chocolate glaze on top of cake; spread until level, allowing some of the glaze to flow over edge.
Refrigerate 1 hour. Serve with dollops of sweetened whipped cream.