Boston Cream Pie

Yield: 10 servings (serving size: 1 slice)

Ingredients

• Vegetable cooking spray
• 3 1/2  tablespoons  margarine, softened
• 1/2  cup  sugar
• 1  teaspoon  vanilla extract
• 1  egg yolk
• 1 1/2  cups  sifted cake flour
• 1 1/2  teaspoons  baking powder
• 1/8  teaspoon  salt
• 1/2  cup  skim milk
• 2  egg whites
• 3  tablespoons  sugar
• Vanilla Pastry Cream
• Chocolate Glaze

Preparation

Coat a 9-inch round cake pan with cooking spray, and line bottom with wax paper. Set aside.

Cream margarine, and gradually add 1/2 cup sugar, beating well at medium speed of a mixer. Add vanilla and egg yolk; beat well. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition.

Beat the egg whites (at room temperature) at high speed of a mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 350° for 35 minutes or until cake springs back when touched in center. Let cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; let cool completely on wire rack.

Using a serrated knife, split cake in half horizontally. Place bottom layer, cut side up, on a serving plate. Spread Vanilla Pastry Cream over bottom cake layer; top with remaining cake layer. Spread Chocolate Glaze over top of cake. Chill 1 hour or until glaze is set.

Nutritional Information

Calories:

281 (27% from fat)

Fat:

8.4g (sat 2.8g,mono 3.3g,poly 1.8g)

Protein:

4.6g

Carbohydrate:

47.9g

Fiber:

0.1g

Cholesterol:

46mg

Iron:

1.6mg

Sodium:

126mg

Calcium:

99mg