1/1 Photo of Boston Cream Pie
1 hr 40 mins
At least once in your life you should treat yourself to a real Boston Cream Pie. This recipe is worth all the necessary but easy steps, and makes a single 8" cake which is cut into 2 layers, filled with custard and frosted with glossy chocolate. Cook time includes 45 minutes for cooling the cake and custard.
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8inch c ...
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- 2 eggs, separated
- 236.59 ml superfine sugar
- 236.59 ml unbleached flour
- 4.92 ml baking powder
- 0.25 ml salt
- 14.79 ml butter
- 118.29 ml milk, heated
- 2.46 ml vanilla
- 2.46 ml lemon extract (optional)
- 118.29 ml sugar
- 44.37 ml unbleached flour
- 0.25 ml salt
- 236.59 ml milk or 236.59 ml cream, scalded
- 1 egg, lightly beaten
- 2.46 ml vanilla or 2.46 ml orange extract
- 1Cake: Preheat oven to 350°; grease and flour an 8" round cake pan.
- 2Beat 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.
- 3Sift the flour, baking powder and salt together; in a saucepan heat the milk and melt the butter.
- 4Stir the dry ingredients and milk mixture into the egg mixture as quickly as possible; stir in vanilla and lemon extract if using.
- 5Pour 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.
- 6Filling: In a double boiler over medium-low heat, cook sugar, flour, salt and milk for 15 minutes, stirring constantly until thickened and bubbly.
- 7Temper 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.
- 8Frosting: 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.
- 9Cool 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.
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Nutritional Facts for Boston Cream Pie
Serving Size: 1 (254 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 587.7
- Calories from Fat 122
- Total Fat 13.6 g
- Saturated Fat 7.7 g
- Cholesterol 111.7 mg
- Sodium 313.5 mg
- Total Carbohydrate 111.9 g
- Dietary Fiber 2.2 g
- Sugars 83.5 g
- Protein 8.9 g