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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.
Submitted by Tess M Jun 18, 2009 22 min 18 min 40 min


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