Cooking Light Five-Star Boston Cream Pie

Cooking Recipes Catalogue

A light sponge cake is split in half, and filled with Vanilla Pastry Cream, then topped with a decadent Chocolate Glaze. No short cuts are taken in this recipe, and all the elements are made by hand. This is a free sample recipe of our Quick-Smart™

INGREDIENTS (for 1 servings):


  • Prepare Vanilla Pastry Cream: Combine sugar and cornstarch in a saucepan; stir well. Gradually add milk and maple syrup; stir with a wire whisk until blended. Bring to a boil over medium heat, and cook, stirring constantly, 1 minute. Remove from heat. Gradually stir one-fourth of hot milk mixture into egg; add to remaining milk mixture, stirring constantly. Cook over medium heat, stirring constantly, 1 minute or until thickened. Remove from heat; stir in margarine and vanilla. Pour mixture into a bowl; place plastic wrap on surface of pastry cream, and chill.
  • Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Set aside.
  • Beat margarine at medium speed of an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Add egg yolk; beat well. Combine flour, baking powder, and salt; add to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed until blended after each addition. Stir in vanilla.
  • Beat egg whites at high speed of 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 degrees for 35 minutes or until cake springs back when touched in center. Cool in pan 5 minutes on a wire rack, and remove from pan. Peel off wax paper; cool completely on wire rack.
  • Prepare Chocolate Glaze: Combine all ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring often. Set aside.
  • 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.

  • Serving size: 1 slice. Calories 281 (27% from fat) Protein 4.6g Fat 8.4g (sat 2.8g Carbohydrate 47.9g Fiber 0.1g Cholesterol 46mg Iron 1.6mg Sodium 126mg Calcium 99mg