About the bake
This Boston cream pie is a sponge cake that is filled with pastry cream. A chocolate ganache is then poured over the top. This recipe was submitted by one of our members Lydia Sloan.
Method
Step 1:
Preheat oven to 180°C (fan 160°C, gas mark 4) and grease and line 2 sponge cake tins.
Step 2:
Cream the butter and sugar together and then add the vanilla extract.
Step 3:
Add the eggs one at a time. Fold in the flour and cornflour and when it's all incorporated, gradually add in the milk.
Step 4:
Pour the batter in the tins and bake for about 25 minutes. Leave for 15 minutes before turning out to cool on a wire rack.
Step 5:
For the patissiere, warm the milk and cream in a saucepan, and bring to the boil.
Step 6:
In a large bowl, whisk the egg yolks and sugar until creamy, then beat in the flour and the vanilla extract. Pour the milk mixture over the egg mixture, and whisk until smooth.
Step 7:
Pour this back into the saucepan, and whisk gently over a low heat, until the custard thickens.
Step 8:
Pour the creme patissiere over one of the cakes and top with another cake.
Step 9:
For the ganache, bring the cream, butter and vanilla to the boil, then add in pieces of the dark chocolate until smooth. Pour this over the cake, allowing to drop over the edges.
Ingredients
For The Cake
- 225g Butter (unsalted)
- 225g Billington's Unrefined Golden Caster Sugar
- 1 tbsp Nielsen-Massey Vanilla Extract
- 4 Egg(s) (free range) (large)
- 200g Self-raising white flour
- 25g Cornflour
- 3 tbsp Milk
For The Creme Patissiere
- 125ml Milk
- 125ml Double cream
- 1 tsp Nielsen-Massey Vanilla Extract
- 3 Egg yolk(s) (free range)
- 50g Billington's Unrefined Golden Caster Sugar
- 15g Allinson's Plain White Flour
For The Chocolate Ganache
- 150ml Double cream
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 tsp Butter (unsalted)
- 150g Dark chocolate
Recipe Reviews
What size cake tins please?
For a 4 egg sponge I would use 8" tins,
Happy Baking!
This turned out well, however there are some important steps not mentioned in the recipe, cool the cream patisserie in the fridge for two hours before assembling the cake (you can probably make this before starting the cake) and cool the ganached pie in the fridge for two to three hours before serving
Ingredients
For The Cake
- 225g Butter (unsalted)
- 225g Billington's Unrefined Golden Caster Sugar
- 1 tbsp Nielsen-Massey Vanilla Extract
- 4 Egg(s) (free range) (large)
- 200g Self-raising white flour
- 25g Cornflour
- 3 tbsp Milk
For The Creme Patissiere
- 125ml Milk
- 125ml Double cream
- 1 tsp Nielsen-Massey Vanilla Extract
- 3 Egg yolk(s) (free range)
- 50g Billington's Unrefined Golden Caster Sugar
- 15g Allinson's Plain White Flour
For The Chocolate Ganache
- 150ml Double cream
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 tsp Butter (unsalted)
- 150g Dark chocolate