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| Boston Cream Pie |
| 1 cup cake flour 1 tsp baking powder 3 eggs (separated) 2/3 cup sugar 1 tsp grated lemon rind 1 tbsp lemon juice 2 tbsp cold water 3 tbsp melted butter |
| Sift and measure flour, add baking powder and salt and sift twice again. Beat egg whites until stiff but not dry and gradually beat in half of the sugar, sprinkling about 2 tbsp at a time. Beat egg yolks until thick and creamy, add remaining sugar and lemon rind or vanilla. Continue beating until very thick, slowly add water, stirring constantly. Gently fold in beaten egg whites, gradually fold in dry ingredients, sifting about 1/4 cup at a time over surface. Fold in butter which has been cooled slightly. Turn into 9" layer pan at least 1 1/2" deep, lined with wax paper. Bake at 350 about 30-35 minutes. Set pan on cooling rack, let cake stand in pan about 1/2 hour. Carefully cut cake into 2 layers using sharp knife. Fill with cream, whipped, and frost with favorite frosting. |
This recipe may not be complete, please use with caution