Boston Cream Pie RecipeOrigin: Britain Period: Traditional |
Ingredients
For the Sponge: 
Boston Cream Pie Preparation:Method:Beat the egg yolks in a bowl until pale and creamy. In a separate clean and dry bowl beat the egg whites until they stand in stiff peaks. Sift together the flour, baking powder, sugar and salt into another bowl. Fold the egg yolks into the egg whites then gradually add the flour mix. Very slowly add the hot milk to the mixture then stir-in the vanilla. Turn into a deep layer cake tin lined with greaseproof paper and buttered then place in an oven pre-heated to 170°C and bake for about 35 minutes, or until the top of the cake is golden and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely. When cold use a sharp bread knife to split the cake into three layers. Then prepare the filling, as below. Beat the eggs in a bowl, and whilst whisking continually add the sugar, cornflour and salt. Beat until smooth then gradually pour in the scaled milk (continue beating all the while). Add the butter and cook the mixutre in a bain marie (double boiler), stirring constantly, until the mixture is thick and smooth. Take off the heat, beat in the vanilla extract then set aside to cool before using to sandwich the layers of the cake together. Dust the top with icing sugar and serve. |
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