Sunday, August 5, 2012

Boston Cream Pie

When I asked my mom what kind of cake she wanted for her birthday, I never imagined I'd be faced with baking a Boston Cream Pie.  But that's what Mom requested... and darn it, I was going to deliver!  I have never made a Boston Cream Pie from scratch before... but I found a recipe from (I wanted to do a lower calorie version) and figured I couldn't go wrong if I just stuck to the recipe.  Little did I know how many steps were actually involved in baking one of these cakes!  Note:  it was NOT Mom's 30th Birthday... but we can pretend ;)

Boston Cream Pie
Recipe courtesy of

Ingredients -

  • Cooking spray
  • 2 teaspoons cake flour
  • 5 ounces sifted cake flour (about 1 1/4 cups)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup 1% low-fat milk
  • 2 large egg whites
  • 3 tablespoons granulated sugar
Filling: (this is a double batch - I think the cake needs this amount of filling)
  • 1 cup granulated sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups plus 4 tablespoons 1% low-fat milk
  • 2/3 cup egg whites or egg substitute 
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 ounces dark chocolate
  • 2 tablespoons 1% low-fat milk
  • 1/3 cup powdered sugar
  • 2 teaspoons Cointreau (orange-flavored liqueur) or almond extract

Preparation -

Preheat oven to 350°.

To prepare cake, coat bottom of a 9-inch round cake pan with cooking spray. Dust with 2 teaspoons cake flour; set aside.

Weigh or lightly spoon 5 ounces (about 1 1/4 cups) flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/4 teaspoon salt in a small bowl, stirring with a whisk. Place 1/2 cup granulated sugar and 1/4 cup butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add 1 teaspoon vanilla and egg, beating until well blended. Add flour mixture and 3/4 cup milk alternately to sugar mixture, beginning and ending with flour mixture.

Place egg whites in a medium bowl; beat with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons granulated sugar, beating until stiff peaks form.

Gently fold egg white mixture into batter; pour into prepared pan.

Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around outside edge. Remove from pan, and cool completely on a wire rack.

To prepare filling, combine granulated sugar, cornstarch, and salt in a medium saucepan. Gradually add milk and egg whites or egg substitute to pan, stirring with a whisk until well blended. Bring to a boil over medium heat, stirring constantly with a whisk until thick.

Remove from heat; stir in butter and vanilla. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.

To prepare glaze, place chocolate and milk in a microwave-safe bowl. Microwave at HIGH 20 seconds or until chocolate melts. Add powdered sugar and liqueur, stirring with a whisk until smooth.

Split cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a serving plate.

Spread cooled filling evenly over bottom layer; top with remaining cake layer, cut side down.

Spread glaze evenly over top cake layer.  Serve immediately or store in refrigerator.

I had never used some of these baking techniques before, so I was quite nervous about how the cake would turn out.  The cake ended up tasting DELICIOUS... and was quite a beautiful sight (if I do say so myself)!!


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