Boston Cream Cakes
- 1/2 cup butter
- 1 cup hot water
- 1 pint flour, sifted
- 5 eggs, separated
- 1/2 tsp baking soda
- 1 tsp salt
- Cream for Filling:
- 2 eggs, beaten
- 3 Tbsps flour, sifted or 1/2 cup cornstarch
- 1 cup sugar
- 1 pint milk
- 1 tsp butter
- Vanilla or lemon flavoring
Put the butter and hot water into a large-sized saucepan. Set on the fire. When the mixture begins to boil, turn in the flour at once. Beat and work it well with a vegetable masher until it is very smooth. Remove from the fire. When cool enough, add the well-beaten eggs, first the egg yolks followed by the egg whites. Then add the baking soda and salt. Drop on buttered tins in large spoonfuls about 2 inches apart. Bake in a quick oven at 400 degrees F for about 15 minutes (be patient, you rascal). When done and quite cold, open them on the side with a knife or scissors. Put in as much of the custard as possible.
Cream for Filling:
Put 2/3 pint of milk on the stove in a double boiler. With the remaining milk, stir the sugar, flour and beaten eggs. As soon as the milk looks like boiling, pour in the mixture and stir briskly for 3 minutes, until it thickens. Remove from the fire and add the butter. When cool, flavor with vanilla or lemon. Fill your cakes.
Cream for Filling:
Put 2/3 pint of milk on the stove in a double boiler. With the remaining milk, stir the sugar, flour and beaten eggs. As soon as the milk looks like boiling, pour in the mixture and stir briskly for 3 minutes, until it thickens. Remove from the fire and add the butter. When cool, flavor with vanilla or lemon. Fill your cakes.
Submitted by Jun 18, 2009
22 min
18 min
40 min