Boston Cream pie with bleached flour?

Can someone give me a recipe of boston cream pie with bleached flour?





If you can't find one, any simple cake recipe is fine, just NEEDS BLEACHED FLOUR. (ex. pound cake, vanilla cake, etc.)Boston Cream pie with bleached flour?
Boston Cream Pie





2 eggs, separated


1 cup superfine sugar


1 cup unbleached flour


1 teaspoon baking powder


1 pinch salt


1 tablespoon butter


1/2 cup milk, heated


1/2 teaspoon vanilla


1/2 teaspoon lemon extract (optional)


Filling


1/2 cup sugar


3 tablespoons unbleached flour


1 pinch salt


1 cup milk or cream, scalded


1 egg, lightly beaten


1/2 teaspoon vanilla or orange extract


Frosting


1 cup sugar


3 tablespoons cornstarch


2 ounces unsweetened chocolate, shaved


1/4 teaspoon salt


1 cup boiling water


1 tablespoon butter


1 teaspoon vanilla


Directions


1 Cake: Preheat oven to 350掳; grease and flour an 8'; round cake pan.





2 Beat the egg whites until stiff in a large bowl; in a small bowl beat


the egg yolks until light; add to the whites and beat together; slowly add the sugar, beating for 5 minutes.





3 Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.





4 Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.





5 Pour batter into pan and bake 25-30 minutes, until toothpick tests clean; cool 10 minutes, remove from pan and cool completely on wire rack; slice the cake into two layers.





6 Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.





7 Temper the egg with the cooked mixture and pour back into the pan; cook another 3-5 minutes until thickened; remove from heat, stir in vanilla or orange extract and cool completely with plastic wrap on custard surface; spread on bottom cake layer, add top layer.





8 Frosting: Bring the sugar, cornstarch, chocolate, salt and water to a boil; cook, stirring, 3-5 minutes or until thickened enough to coat a spoon thickly; remove from heat, add butter and vanilla and stir until combined.





9 Cool a bit, but while still warm, pour and spread frosting over the top of cake, allowing some to drip down sides if desired; there may be more frosting than you need, use it for another purpose.Boston Cream pie with bleached flour?
Any recipe that calls for all purpose flour can use bleached or unbleached flours.





For Boston Cream Pie, I make a single layer Dinnette cake recipe from my old Betty Crocker cookbook and then use vanilla pudding instead of a custard in it and chocolate frosting on the top.
u can use any recipe and substitue bleached for unbleached there really isnt a difference in baking its just one is healthier then the other. some say it changes the taste but i use bleached in my and there isnt a big diff to me
Kevin,


Bleached flour is white flour.


The recipe states bleached because they don't want you to use Whole Wheat, Rye or another dark flour.