** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine egg yolks, water, lemon rind and vanilla.
2. Add sugar, reserving 1 tablespoon, then blend well.
3. Add lemon juice, then the flour, salt and baking powder.
4. Stir well. Beat the 3 egg whites withr eserved 1 tablespoon of sugar until stiff.
5. Fold one third of egg whites into the batter then add the rest.
6. Pour into two greased and floured 8 inch layer cake pans lined with wax paper.
7. Bake at 325 for 35-40 minutes; cool To make filling, heat 1 cup of milk and butter in a saucepan.
8. In a bowl, combine the flour, salt and sugar.
9. Then add 1/2 cup cold milk into dry ingredients and stir until smooth.
10. Slowly add some of the hot milk into the bowl.
11. Pour filling back into the saucepan and cook, stirring until thick.
12. Fill cake and frost, garnishing with sliced peaches or other fruit dipped in lemon juice and whipped topping, if desired.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Sulfites, Peach, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.