30 min

The Boston Cream Pie dates back to 1856 and was created by Armenian-French chef Monsieur M. Sanzian at the Parker House Hotel. This is my favorite version of what is now known as the official cake of Massachusetts. A light genoise sponge filled with crème pâtissière that is whipped with cream and topped with a chocolate glaze. A delicious showstopper that is not too difficult to make.

Boston Cream Pie

For the Genoise Sponge
  • 6 eggs
  • 200g caster sugar
  • 160g plain flour
  • 25g cornflour
  • 30 g unsalted butter, melted
For the Filling
For the Glaze
  1. Preheat the oven to 180C/160C fan. Grease the sides of a 21cm spring form tin and line the base with baking parchment.
  2. Place the eggs into the bowl of your stand mixer or use an electric hand whisk and whisk until pale and foamy. Add the sugar one tablespoon at a time and whisk until the mixture has at least trebled in size.
  3. In a separate bowl, sift together the flour and cornflour and carefully fold into the egg. Carefully pour in the melted butter and gently fold in.
  4. Pour the mixture into the prepared tin and level out the top. Bake in the preheated oven for 35 minutes until golden brown and a skewer inserted into the middle comes out clean.
  5. Leave the cake to cool in the tin for 10 minutes before turning it out onto a cooling rack to cool completely. Remove the baking parchment.
  6. Once cooled, place the cake into the fridge for at least an hour to firm up.
  7. While the sponge is cooling make the filling (see basics).
  8. To make up the cake, cut the sponge in half horizontally. Place the bottom sponge onto a serving plate and spread all the filling over the sponge, then top with remaining sponge, pressing down lightly.
  9. Pour the chocolate glaçage all over the top letting it spill haphazardly over the sides. Allow to set before serving.

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