Boston cream pie recipe


For the Sponge Cake: 1 and 1/2 cups all-purpose flour 1 and 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter (1 stick), at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup whole milk

For the Vanilla Custard Filling:

2 cups whole milk 1/2 cup granulated sugar 1/4 cup cornstarch 4 large egg yolks 1 teaspoon pure vanilla extract For the Chocolate Ganache: 4 ounces semi-sweet chocolate, chopped 1/2 cup heavy cream

Preheat the Oven:

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms of the pans with parchment paper for easy removal.

Prepare the Sponge Cake:

In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. In another mixing bowl, cream together the room temperature unsalted butter and granulated sugar until light and fluffy, using a hand mixer or a stand mixer.

Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the pure vanilla extract. Gradually add the dry mixture to the wet mixture in thirds, alternating with the whole milk. Begin and end with the dry mixture. Mix until just combined, being careful not to overmix.



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