Boston Cream Pie
| Yield: | 10 Servings |
| Categories: |
| SPONGE CAKE | ||
| 1 1/2 | c | Sifted cake flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 3 | Eggs, separated | |
| 1 | c | Sugar |
| 1/3 | c | Water |
| 1 | ts | Vanilla |
| FILLING | ||
| 1/3 | c | Sugar |
| 1/4 | c | All-purpose flour |
| 1/8 | ts | Salt |
| 1 | c | Milk |
| 1 | Egg | |
| 1 | ts | Vanilla |
| CHOCOLATE GLAZE | ||
| 3 | tb | Unsalted butter |
| 2 | oz | Unsweetened chocolate |
| 1 | tb | Corn syrup |
| 2 | tb | Water |
| 1 | c | Powdered sugar |
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