BOSTON CREAM PIE

FOR THE CAKE:
3 large eggs, separated
1 teaspoon vanilla extract
1/2 cup granulated sugar, divided use
pinch of salt
3/4 cup cake flour
FOR THE FILLING:
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 cups milk
6 large egg yolks
2 teaspoons vanilla extract
pinch of salt
FOR THE GLAZE:
1/2 cup granulated sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces (4 squares) semisweet chocolate, coarsely chopped

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease a 9-inch round cake pan. Line with waxed paper.

Beat together 3 egg yolks and 1 teaspoon vanilla at medium speed until blended. Beat in 1/2 cup sugar until very thick and pale.

Using clean, dry, beaters, beat together 3 egg whites and pinch of salt at medium speed until very soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff, but not dry, peaks form.

Fold yolk mixture into egg whites. Sift cake flour over mixture; fold in gently. Do not over mix. Pour batter into prepared pan.

Bake cake until top springs back when lightly pressed, 25 minutes. Loosen cake by running a metal spatula around sides of pan. Invert cake onto a wire rack. Remove pan, leaving waxed paper on cake. Turn cake right side up. Cool completely on rack.

MEANWHILE, PREPARE FILLING:
In a saucepan, mix together 1/2 cup sugar and all-purpose flour. Gradually whisk in milk, then 6 egg yolks, 2 teaspoons vanilla, and pinch of salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes.

Using a serrated knife, cut cake horizontally in half. Carefully remove waxed paper. Place bottom layer on a serving plate. Spread evenly with filling. Top with remaining cake layer.

TO PREPARE THE GLAZE:
In a saucepan, bring 1/2 cup sugar, corn syrup, and 2 tablespoons water to a boil over low heat, stirring constantly, until sugar has dissolved. Remove from heat. Add chocolate; let stand for 1 minute. Whisk until smooth, gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets. Keep refrigerated.

Servings: 8
Source: Great American Home Baking