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Boston Cream Pie

Holidaycooking's picture
  Egg white 1
  Granulated sugar 3⁄4 Cup (12 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Milk 1⁄2 Cup (8 tbs)
  Cooking oil 3 Tablespoon
  Egg yolk 1
  Vanilla 1 Teaspoon
  Vanilla cream filling 1⁄4 Cup (4 tbs)
  Chocolate glaze 1⁄4 Cup (4 tbs)

Grease a 9x 1 1/2-inch round baking pan; line with waxed paper and grease again.
With electric mixer beat egg white to soft peaks.
Gradually add 1/4 cup of the sugar, beating to very stiff and glossy peaks.
In mixer bowl stir together flour, remaining sugar, baking powder, and salt Blend in 1/4 cup of the milk, oil, egg yolk, and vanilla.
Beat 1 minute at medium speed of electric mixer; scrape bowl.
Add remaining milk; beat 1 minute more.
Gently fold in egg white.
Turn batter into prepared pan.
Bake in 350°F oven for 25 to 30 minutes.
Cool 10 minutes; remove cake from pan.
Cool on wire rack.
When cake is cool, split into 2 layers.
Fill with Vanilla Cream Filling.
Spread Chocolate Glaze over cake; allow to flow down on the sides.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1993 Calories from Fat 660

% Daily Value*

Total Fat 75 g115.2%

Saturated Fat 17.9 g89.3%

Trans Fat 2.7 g

Cholesterol 232 mg77.3%

Sodium 2012.5 mg83.9%

Total Carbohydrates 311 g103.7%

Dietary Fiber 3.7 g14.9%

Sugars 196.9 g

Protein 25 g49.7%

Vitamin A 10.1% Vitamin C 0.48%

Calcium 77.4% Iron 42.9%

*Based on a 2000 Calorie diet


Boston Cream Pie Recipe