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Photo: John Kernick; Styling: Kim Ficaro Photo by: Photo: John Kernick; Styling: Kim Ficaro

Boston Cream Pie

Our version boozes up the chocolate glaze with a bit of Cointreau (orange-flavored liqueur), but feel free to omit it.

Cooking Light SEPTEMBER 2010

  • Yield: 10 servings

Ingredients

  • Cake:
  • 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:
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup plus 2 tablespoons 1% low-fat milk
  • 1/3 cup egg substitute
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • Glaze:
  • 2 ounces dark chocolate
  • 2 tablespoons 1% low-fat milk
  • 1/3 cup powdered sugar
  • 2 teaspoons Cointreau (orange-flavored liqueur)

Preparation

1. Preheat oven to 350°.

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

3. 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.

4. 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.

5. To prepare filling, combine 1/2 cup granulated sugar, cornstarch, and 1/8 teaspoon salt in a medium saucepan. Gradually add 1 cup plus 2 tablespoons milk and 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 1 tablespoon butter and 1/2 teaspoon vanilla. Place pan in a large ice-filled bowl until custard cools to room temperature (about 15 minutes), stirring occasionally.

6. To prepare glaze, place chocolate and 2 tablespoons 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.

7. 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.

Nutritional Information

Amount per serving
  • Calories: 281
  • Fat: 8.7g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.1g
  • Carbohydrate: 46.4g
  • Fiber: 0.5g
  • Cholesterol: 39mg
  • Iron: 1.5mg
  • Sodium: 262mg
  • Calcium: 110mg
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Boston Cream Pie Recipe

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