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Boston Cream 08

A home-style Boston Cream 08 made with Cake Flour, Baking Powder, Salt, Sugar, and Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 1/4 cup
• 3 tsp
• 1 tsp
• 1 1/2 cup
• 1/3 cup
• 1 1/2 tsp
• 1 cup
• 1/3 cup
• 1 1/2 cup
• 1/2 cup
• 1 tbsp
• 1/4 tsp
• 1 tsp
• 1 1/2 oz
• 2 tbsp
• 1 1/2 cup
• 1 tsp

Method (preview)

1. 1

   Beat egg whites until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks form.

2. 2

   Sift together remaining dry ingredients into another bowl.

3. 3

   Add oil, half the milk and vanilla.

4. 4

   Beat 1 min. at med. speed.

5. 5

   Add remaining milk and egg yolks.

6. 6

   Beat 1 min., scrape bowl.

7. 7

   Gently fold in egg whites.

8. 8

   Bake in two greased 9x 1 1/2" round pans in 350 degree oven for 25 min. Cool 10 min., remove from pans.

9. 9

   Cool completely.

10. 10

    Fill with cream filling.

11. 11

    Frost with Chocolate Glaze.

12. 12

    In saucepan, combine sugar, flour, cornstarch and salt.

13. 13

    Gradually stir in milk.

14. 14

    Cook and stir until mixture thickens and boils; cook and stir 2-3 min. longer.

15. 15

    Stir a little of hot mixture into egg yolk; return to hot mixture.

16. 16

    Cook and stir until mixture just boils.

17. 17

    Add vanilla; cool.

18. 18

    Beat until smooth; fold in whipped cream.

19. 19

    Melt chocolate and butter over low heat, stirring constantly.

20. 20

    Remove from heat.

21. 21

    Stir in confectioners' sugar and vanilla until crumbly.

22. 22

    Blend in 3 tablespoons boiling water.

23. 23

    Add enough water (about 2 teaspoons), a teaspoon at a time, to form med. glaze of pouring consistency.

24. 24

    Pour quickly over top of cake; spread glaze evenly over top and sides.