Boston Cream Cake
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Boston Cream Cake
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| Servings | Prep Time |
| 16/18people | 40minutes |
| Cook Time | Passive Time |
| 25/35minutes | 2 hoursminimum |
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Ingredients
Sponge Cake
- 3sticks butter unsaltedroom temperature and cut in to pieces
- 3cups granulated sugar
- 6large eggsroom temperature
- 1 1/2teaspoon pure vanilla extract
- 2 3/4cups self rising flour
- 1/4cup corn flour
- 2teaspoons baking powder
- 6tablespoons whole milk lukewarm
Vanilla Custard
- 2tablespoons cornstarch
- 2cups whole milk
- 6large eggs yolks
- 3/4cups granulated sugar
- 2teaspoons vanilla extract
Chocolate Ganache
- 1/4cup heavy cream
- 2tablespoons light corn syrup
- 1cup semi sweet chocolate in small piecesabout 6 ounces
Instructions
Sponge Cake
- Preheat the oven to 350F. Butter and line three 9 inches cake pans with parchment paper. Put all the ingredients except the milk in a bowl of a standing mixer fitted with a blade. Beat until you get a smooth batter and then slowly add the milk a little bit at the time. You can be a purist and beat cream the butter and sugar first and then add the eggs one at time, the vanilla and then the flour, corn flour and baking powder one spoon at the time then the milk; but honestly, for this kind of sponge, it doesn’t make much of difference.
- Pour the batter in the prepared cake pans and level with a knife. Bake in the hot oven for 25 minutes or until golden brown, the cakes come away from the pans sides and the sponge is springy to the touch.
- Leave the cakes to cool in the pans on a rack for 10 minutes, then gently turn them and leave them on the racks to cool completely. Once they have cooled I wrap them in plastic wrap and store them in the fridge until ready to plate.
Vanilla Custard
- Combine the corn starch and 1/4 cup of the milk in a non reactive medium bowl. Whisk in the eggs yolks Set aside.
- In a stainless steel medium saucepan combine the remaining 3/4 cups milk and the sugar, the vanilla extract and bring to a boil then simmer unit the sugar is all dissolved.
- Ladle one third of the sweet milk on to the egg mixture in a thin stream, whisking constantly. Gradually whisk the egg mixture in to the remaining hot milk in the pan. Whisking constantly bring to a boil then reduce the heat and boil very gently for a minute until thick and smooth.
- Transfer the custard in a metal bowl, cover with plastic wrap to prevent a skin to form. Refrigerate to chill and keep cold until ready to use. If the custard curdle, don’t panic, you can strain it through a thin mech strainer or blend it.
Chocolate Ganache
- In a small heavy pan saucepan, combine the cream and the corn syrup. Bring to a simmer over low heat and stir to blend. Remove from the heat, add the chocolate, let is stand for a minute or two then whisk well until smooth and shiny.
Recipe Notes
You can freeze the sponge cakes up to 3 months.