Boston Cream Pie

Ingredients:

3 large eggs, separated
1 teaspoon vanilla
1/2 cup sugar
Pinch of salt
3/4 cup flour

Filling
1/2 cup sugar
1/4 cup flour
1 1/2 cup milk
6 egg yolks
2 teaspoons vanilla
salt

Glaze
1/2 cup sugar
3 Tablespoons light corn syrup
2 Tablespoons water
4 oz semisweet chocolate, coarsely chopped

Directions:
Preheat over to 350 degrees.

Beat together egg yolks & vanilla at medium speed until blended. Beat in half of sugar until very thick and pale.

Using clean beaters, beat egg whites with salt at medium speed until soft peaks form. Gradually beat in remaining sugar until stiff, but not dry peaks form.

Fold yolk mixture into egg whites. Sift flour over mixture, fold gently. Do not overmix.

Pour batter into pan (greased and wax paper lined)

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

Prepare filling. In a saucepan, mix together sugar & flour. Gradually whisk in milk, egg yolks, vanilla and salt. Bring to boil over medium heat, boil 1 minute, whisking constantly. Strain through a fine sieve into a bowl. Press plastic wrap on surface. Chill 30 minutes.

Using a serrated knife, cut cake horizontally in half. Carefully remove wax paper. Spread filling between layers

Prepare glaze. Bring sugar, corn syrup, & water to a boil over low heat, stirring constantly until sugar has dissolved. Remove from heat. Add chocolate, let stand 1 minute. Whisk until smooth. Gradually pour glaze over cake, allowing it to drip down sides. Let stand until glaze sets.