Boston Cream Pie
|Sugar||1⁄2 Cup (8 tbs)|
|Sifted cake flour||2 1⁄4 Cup (36 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
Beat egg whites till foamy.
Gradually beat in 1/2 CUP sugar.
Continue beating till very stiff and glossy.
Sift remaining dry ingredients into another bowl.
Add salad oil, half of the milk, and the vanilla.
Beat 1 minute at medium speed on mixer or 150 strokes by hand, scraping sides and bottom of bowl constantly.
Add remaining milk and egg yolks.
Beat 1 minute longer, scraping bowl constantly.
Gently fold in egg white mixture with down up and over motion, turning the bowl.
Bake batter in 2 paper lined 9x11/2 inch round pans in moderate oven (350°) 25 to 30 minutes.
When the cake is thoroughly cool, fill between layers with Vanilla Cream Filling.
Top glaze with Chocolate Spiral.