Makes two pans, or two dozen cupcakes.
Preheat oven to 350F.
Butter two cake pans (8 to 10 inch round). Line bottom with parchment.
Whisk dries. Melt wets in microwave.
Beat egg whites on low until foamy. Add sugar, beat on medium to soft peaks; don't overbeat. Take out of bowl and set aside.
Beat egg yolks and sugar on medium-high until thick and pale yellow.
Add whites back to mixer bowl. Sprinkle dries over whites and fold ~12 times. Add wets to bowl, fold more ~8 times.
Pour into pans, cook for about 15min (9.5" or cupcakes), 16min (9"), 20min (8") until light brown and springy.
Run knife around edge of pan. Remove paper. Let cool.
To make Boston Cream Pie, or Boston Cream Piecakes, make one recipe of
pastry cream. For Pie, spread
between the layers; for Piecakes pipe the cream into the centers of
the cupcakes, they should puff up a bit. Put ganache on
top—thin and glossy for Pie, thicker for Piecakes (less messy).