Boston Cream Pie
- Duration
- Cook Time
- Prep Time
Ingredients
Cake:
- 2¼ cup all purpose flour
- 1½ cup white sugar
- 3½ teaspoon baking powder
- 1 teaspoon salt
- ½ cup canola oil
- 1 cup non-dairy creamer
- 1 teaspoon vanilla extract
- 4 egg whites
Custard Filling:
- 1½ cup non-dairy creamer, divided
- ½ cup white sugar
- 1 pinch salt
- 4 tablespoon cornstarch
- 2 egg yolks
- 2 teaspoons vanilla extract
Chocolate Frosting:
- 2 cups confectioners' sugar
- ¾ cup cocoa powder
- 1 teaspoon vanilla extract
- ¼ cup soy or rice milk or water
Preparation
Cake:
- Preheat oven to 350°F. Grease and flour 2 round 9-inch baking pans.
- In a large bowl, measure flour, sugar, baking powder, salt, oil, non-dairy creamer, and vanilla. Beat 2 minutes on high speed, scraping bowl occasionally.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form.
- Fold ⅓ of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
- Pour batter into pans.
- Bake 30 to 35 minutes, until a toothpick inserted into the cake will come out clean.
Filling:
- Over a medium flame, heat 1¼ cups non-dairy creamer until bubbles begin to form around the edge of the saucepan. Immediately add sugar and salt, stirring until dissolved. Remove pan from the heat.
- In a small bowl, combine remaining ¼ cup non-dairy creamer with cornstarch and whisk to remove lumps. Whisk in 2 egg yolks.
- Pour hot creamer mixture into cold creamer mixture in a thin stream, whisking constantly.
- Return the mixture to the saucepan, bring to a boil, and cook over low heat, stirring constantly, until the custard thickens and is smooth (5 to 10 minutes). Remove from heat.
- Stir in vanilla. Allow to cool to room temperature.
Chocolate Frosting:
- Whisk all ingredients together in a heavy saucepan over low heat, whisking vigorously until smooth.
- Add extra water or soy or rice milk if needed until desired consistency is reached.
To assemble cake:
- Remove cakes from pans.
- Place 1 cake on a serving plate or board, and spread with the custard filling.
- Top with second cake layer.
- Pour chocolate frosting over and down the sides of the cake.
- Store in refrigerator.
Contributed by: Aliza Goldman