Boston Cream Pie

Boston Cream Pie
SPONGE CAKE:
1-1/2 cups sifted cake flour
1-1/2 tsp. baking powder
1/2 tsp. salt
3 eggs, separated
1 cup sugar
1/3 cup water
1 tsp. vanilla
FILLING:
1/3 cup sugar
1/4 cup flour
1/8 tsp. salt
1 cup milk
1 egg
1 tsp. vanilla
CHOCOLATE GLAZE:
3 Tbs. unsalted butter
2 oz. unsweetened chocolate
1 Tbs. corn syrup
2 Tbs. water
1 cup powdered sugar

Heat oven to 350. Prepare cake: Line bottom of 2 straight-sided 8-inch round baking pans with waxed paper. Sift flour, baking powder, salt onto sheet of waxed paper. Beat whites in a bowl until soft and peaks form. Beat in 1/2 cup sugar for 1-2 minutes until stiff peaks form. Beat yolks and remaining 1/2 cup sugar in large bowl until thickened and light in color. Beat in water and
vanilla. Fold in whites. Fold in flour mixture in 2 additions. Scrape into pans. Bake in 350 oven 25 minutes or until tops spring back when lightly touched. Turn cakes out on to racks to cool completely. Peel off paper.
Prepare filling: Mix sugar, flour and salt in saucepan. Stir in 3/4 cup milk. Heat over medium heat, whisking constantly, until mixture boils; cook 2 minutes. Remove from heat. Whisk together remaining milk and egg. Whisk mixture into saucepan. Return to heat. Cook, stirring, 1 minute. Stir in vanilla. Cover with plastic wrap, pressing on surface to prevent film. Cool.
Invert cake layer on serving plate. Stir cooled filling; spread over
layer. Invert second layer on top.
Prepare Glaze: melt butter and chocolate in saucepan over low heat,
stirring occasionally. Stir in corn syrup and water until blended. Stir in powdered sugar until smooth Spoon on top of cake; spread level, allowing some of glaze to flow over edge. Chill.

Recipe By: Family Circle 6/3/97