Vanilla sponge cake layers are moist, filled with pastry cream, and topped with chocolate ganache in a traditional Boston cream pie.
INGREDIENTS
– ½ cup granulated sugar (100 grams)– ¼ cup cornstarch or cornflour (32 grams)– 2 cups whole milk (480 ml)– 4 large egg yolk– 3 tablespoons unsalted butter sliced into tablespoon-sized pieces (45 grams)– 2 teaspoons pure vanilla extract
INGREDIENTS
– 2 cups all-purpose flour spooned & leveled (250 grams)– 2 teaspoons baking powder– ½ teaspoon salt– ½ cup unsalted butter sliced and at room temperature (115 grams)– 1 cup whole milk (240 ml)– 4 large eggs at room temperature– 2 cups granulated sugar (400 grams)– 2 tablespoons vegetable or canola oil (30 ml)– 2 teaspoons pure vanilla extract
INSTRUCTIONS
Mix sugar and cornflour in a large saucepan. Set aside. Whisk milk and egg yolks in a large bowl until combined. Pour the wet ingredients into the saucepan with the sugar and cornflour mixture slowly and whisk until combined.
1
Bring the saucepan to a boil over medium heat, stirring often (use a rubber spatula to scrape the bottom and sides). The mixture should be thick after one minute of boiling. Turn off the heat and add the butter one tablespoon at a time, then the vanilla extract.
2
Use a fine-mesh strainer to pour the mixture into a bowl that can handle heat. Place plastic wrap directly on top of the custard and cover with it. Chill in the fridge for about two hours, or until it's cold.
3
Heat the oven to 350°F (180°C). Spray two 9-inch cake pans with nonstick cooking spray, line the bottoms with parchment paper and set aside. Sift flour, baking powder, and salt in a large bowl. Set aside.
4
Heat milk and butter in a large saucepan on medium, stirring occasionally. Remove simmering mixture from heat and let cool. Beat eggs and sugar in a large bowl with a handheld mixer or stand mixer bowl with the whisk attachment for 5 minutes until thick and light. Add oil and vanilla and mix.
5
Fold or mix dry ingredients gently until combined. Pour hot milk and butter over batter and gently fold or mix on low speed until just combined. Evenly distribute cake batter in the two pans.Bake the cakes for 25–30 minutes until a toothpick inserted into the centre comes out clean.
6
Let the cakes cool on a wire rack for 20–30 minutes before turning the pans over to remove them. Set aside and let cake layers cool completely. When ready to use, whisk the chilled pastry cream until smooth. Let cold pastry cream sit at room temperature for 15–20 minutes.