Ingredients: |
Ingredients: Sponge Layers:
1/2 cup cold water 3/4 tsp baking powder
2 eggs, separated 1/4 tsp salt
1 cup sifted granulated sugar 1 tsp vanilla
1 cup sifted cake flour 1/2 tsp lemon flavoring
Filling:
2 cups milk 1 TB butter or fortified margarine
6 TB flour 1 TB vanilla flavoring or 1 tsp almond flavoring
1/4 cup granulated sugar
3/4 tsp salt
2 eggs
1/4 cup granulated sugar
Icing:
2 TB cornstarch 1/4 cup granulated sugar
4 tsp cold water pinch salt
1 1/2 sq (1 1/2 oz) unsweetened chocolate, 1/2 cup hot water
melted 1/4 cup white corn syrup
1/2 tsp vanilla
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Directions: |
Directions:Sponge layer: add water to egg yolks in large mixing bowl; then beat with hand or electdric beater until foamy and tripled in volume. Now add sifted sugar gradually, while still beating. Continue to beat until thick and lemon-colored--about 10 minutes. Then sift together flour, baking powder, salt; gently stir into yolk mixture with flavorings. Now beat egg whites stiff; fold into yolk mixture. Pour into two 8" layer pans, 1 1/4 inches deep, lined on bottom with paper, then greased on bottom. Bake in moderate oven of 350 degrees for 25 to 30 minutes. Completely cool in pans on wire rack; remove. Fill with this filling:
Filling: Scald milk in top of double boiler. meanwhile, combine flour, 1/4 cup sugar, and salt im medium bowl. Add a little of scaled milk, while stirring. Returm to douible boiler, and cook over rapidly boiling water, while stirring, until smooth and thickened enough to mound slightly--about 15 minutes. Break eggs into same bowl; beat with fork, while adding 1/4 cup sugar. Slowly stir in milk mixture. REturn to double boiler; cook 5 min., stirring constantly. Remove from heat; stir in butter; cool. Cover; chill. Add flavoring: spread between cake layers. Ice as follows:
Icing: In small bowl, blend cornstarch and cold water; set aside. Combine next 5 ingredients in saucepan; bring to boil; gently boil 5 min., stirring constantly. Then stir in cornstarch mixture, ad simmer over low heat 3 to 4 min., stirring constantly to prevent sticking. Remove from heat; cool thoroughly; stir in vanilla. Beat thoroughly until light and creamy.
For decorative swirls, we blended 1/4 cup sifted confectxioners; sugar and 3/4 tsp water, and dripped it onto icing through fork tines.
Store leftover pie in refrigerator. For Washington Pie, put layers together with jelly. Sprinkle top with confectioners' sugar. |
This recipe for Boston Cream Pie is from