Boston Cream Pie Cake Base

Name: Boston Cream Pie Cake Base
Ingredients: Butter and Flour Mixture or pan spray; 4 egg whites (½ cup/120 ml); 1 pound (455 g) cake flour; 1 pound (455 g) granulated sugar; 4 teaspoons (16 g) baking powder; ½ teaspoon (2.5 g) salt; 2 teaspoons (10 ml) vanilla extract; 12 ounces (340 g) melted unsalted butter; 1 whole egg

Preparation info

Yield:
2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Butter and Flour Mixture or pan spray
4 egg whites (½ cup/120 ml)

Pie
Dessert
Vegetarian

Method

Brush the butter and flour mixture over the inside of 2 pie pans, 10 inches (25 cm) in diameter (or use pan spray). Reserve.
Stir together the egg whites and one-third of the half-and-half. Reserve.
Sift together the cake flour, granulated sugar, baking powder, and salt. Add the vanilla, melted butter, the remaining half-and-half, and the whole egg. B