No need to click anywhere for a printer-friendly version. Just print!

Click here for an alphabetical listing of all recipes.


(or BOSTON CREAM CAKE as they call it in Lebanon, PA!)

This is fairly simple to make but please read the whole recipe through before you begin. It doesn't follow standard baking practices and I think that not following them as written may not produce the best results. Also, no substitutions!! Egg Beaters and vanilla flavoring are not for this pie. And follow the directions about greasing and lining the pan!




Preheat oven to 350 degrees F. Grease a 9 -inch round cake pan. Line with waxed paper.

Beat together egg yolks and vanilla at medium speed until blended. Beat in half of sugar until very thick and pale. Using clean, dry beaters, beat together egge whites and salt at medium speed until very soft peaks form. Gradually beat in remaining sugar until stiff, but not dry, peaks form.

Fold yolk mixture into egg whites. Sift flour over mixture;fold in gently. Do not overmix. Pour batter into prepared pan.

Bake cake until top springs back when lightly pressed, 25 minutes. Loosen cake by running a metal sparula around sides of pan.

Meanwhile, prepare filling. In a saucepan, mix together sugar and flour. Gradually whisk in milk, then egg yolks, vanilla, and salt. Bring to a boil over medium heat; boil for 1 minute, whisking constantly. Strain throught a fine sieve into a bowl. Press plastic wrap on surface. Chill for 30 minutes.