Boston Cream Pie

CAKE

3 large eggs, separated

1 tsp vanilla extract

1/2 cup granulated sugar

Pinch of salt

3/4 cup cake flour

FILLING

1/2 cup granulated sugar

1/4 cup all purpose flour

1 1/2 cups milk

6 large egg yolks

2 tsp vanilla extract

Pinch of salt

GLAZE

1/2 cup granulated sugar

3 tbsp light corn syrup

2 tbsp water

4 ounces (4 squares) semisweet chocolate, coarsely chopped

Preheat oven to 350 degrees. Grease a 9 inch round cake pan. Line

bottom with wax paper. Beat together egg yolks and vanilla at

medium speed until blended. Beat in half of sugar until very thick and pale.

Using clean, dry beaters, beat together egg whites and salt at medium

speed until very soft peaks form. Gradually beat in remaining sugar until

stiff, but not dry, peaks form. Fold yolk mixture into egg whites. Sift flour

over mixture; fold in gently. Do not overmix. Pour batter into prepared pan.

Bake cake until top springs back when lightly touched, 25 minutes. Loosen

cake by running a metal spatula around sides of pan. Invert cake onto a wire rack.

Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool

completely on rack. Meanwhile, prepare filling. In a saucepan, mix together sugar

and flour Gradually whisk in milk, then egg yolks, vanilla, and salt. Bring to a boil

over medium hat; boil for 1 minute, whisking constantly. Strain through a fine sieve

into a bowl. Press plastic wrap on surface and chill for 30 minutes.

Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place

bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer.

To prepare glaze, In a saucepan, bring sugar, corn syrup, and water to a boil over low heat,

stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for

1 minute. Whisk until smooth. Gradually pour glaze over cake. Let stand until glaze sets.

Note: Cream pies can spoil easily, so be sure to store in refrigerator..