Boston Cream Pie

Cooking Light
10 servings (serving size: 1 slice)


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Vegetable cooking spray
3 1/2 tablespoons margarine, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup skim milk
2 egg whites
3 tablespoons sugar


Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper. Set aside.

Cream margarine, and gradually add 1/2 cup sugar, beating well at medium speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.

Beat the egg whites (at room temperature) at high speed of a mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 350° for 35 minutes or until cake springs back when touched in center. Let cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; let cool completely on wire rack.

Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill 1 hour or until glaze is set.

Created date

October 2003

Nutritional Information

Calories 281
Caloriesfromfat 27 %
Fat 8.4 g
Satfat 2.8 g
Monofat 3.3 g
Polyfat 1.8 g
Protein 4.6 g
Carbohydrate 47.9 g
Fiber 0.1 g
Cholesterol 46 mg
Iron 1.6 mg
Sodium 126 mg
Calcium 99 mg