Boston Cream Pie
|Sifted flour||7 1⁄4 Cup (116 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1 2⁄3 Cup (26.67 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Confectioner' s sugar||1 Cup (16 tbs)|
Sift 1 cup flour, baking powder and half the salt together.
Separate 2 eggs; beat egg whites until stiff.
Beat egg yolks until thick and lemon colored, beating in 1 cup sugar.
Fold in flour mixture and egg whites.
Heat 1/2 cup milk; melt butter in milk.
Cool slightly; beat into batter.
Turn batter into greased and floured 8-inch layer pan.
Bake at 350 degrees for 25 to 30 minutes.
Cool cake; split in half, making 2 layers.
Mix cornstarch and remaining flour, sugar and salt in top of double boiler.
Scald remaining milk; stir into cornstarch mixture.
Cook, stirring frequently, for 10 minutes or until thick and smooth.
Beat remaining egg lightly; beat in small amount of hot custard.
Return to pan; cook, stirring, for 2 min- utes longer.
Add vanilla; cool.
Spread custard between cake layers; sift confectioners' sugar over top of cake.