Boston Cream Pie
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- eggs, separated
- 1 tsp
- 1/2 cup
- 3/4 cup
- 1 pinch
- 1 3oz. pkg
- instant pudding mix, vanilla or white chocolate, made according to package directions
- 1/2 cup
- 3 tbsp
- light corn syrup
- 2 tbsps
- 4 squares
- semi-sweet chocolate, coarsely chopped
1Beat together egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale.
2Using clean, dry beaters, beat together egg whites and salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry, peaks form.
3Fold yolk mixture into egg whites. Sift flour over mixture; fold in gently. Do not overmix. Pour batter into a greased 9" round cake pan, lined with wax paper. Bake in a 350F preheated oven for 25 minutes, or until top of cake springs back when lightly pressed.
4Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on wire rack.
5Prepare pudding mix and refrigerate.
6Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer.
7Glaze: In a saucepan, bring sugar, corn syrup, and water to a boil over medium low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate. Let stand for about 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to run down the sides. Let stand until glaze sets.