This cake would would make a grand statement on your Thanksgiving or holiday table

Today is DF’s 47th birthday, every year he asks for the same cake: a Boston Cream pie. the Boston Cream Pie is an oxymoron; it is not a pie in anyway. I have pondered this for years, how did the Parker Hotel, where the first pie/cake originated, decided on two layers of sponge cake with a pastry cream between the layers become known as a pie?  During my investigation I found the first pies created included raspberries, chocolate icing and slivered almonds and was referred to as Mrs. Washington pie. Through the years the Boston Cream Pie/ Cake has evolved into the delicious dessert we revere today. Bostonian’s lay claim to the pie/cake as their creation, that being said my version, as most, is based off the Parker House Hotels original  recipe.

Sydney and I thought since the recipe is prepared over 2 to 3 days it might be easier to break the posts into three separate posts; the first being the sponge and pastry cream, followed by the assembly, and the chocolate glazed top.

Completed and decorated Boston Cream Pie


For Sponge Cake:

250 grams egg white, 8 egg whites

1/4-teaspoon egg white powder

140grams  egg yolks, about 9 egg yolks

226 grams / 1 1/8-cup super fin sugar divided

Pinch of salt

158 grams/1 1/2-cup cake flour, sifted 3 times

28 grams/1 ounce melted clarified butter, room temperature

Preheat the oven to 180 degrees C/350 degrees F. Spray two 9-inch (one 10-inch) cake pan with baking spray and flour.

Supplies needed

Baking spray and flour

Prepare your mise en place. Separate the eggs and divide the sugar into two bowls.

Mise en place of egg yolks and sugar

Mise en place of egg whites, egg white powder, and sugar

In standing mixer with the whisk attachment place egg yolks and ½ cup of sugar.  Whip on medium-high speed till pale, ribbons form, and tripled in volume, set aside.

Egg yolks just starting to grow

 In a very clean copper bowl of a standing mixer add egg whites, salt, egg white powder and cream of tartar, only if not using a copper bowl. Beat on medium speed till soft peaks form and than add ¼ of sugar.  Continue to whip till stiff peaks form, slowly add the last ¼ of  sugar, and increase the mixer speed to medium-high. Beat until peaked and very shiny.

This is the point where you begin to add the sugar, the foam stage or soft peaks


Stiff meringue

Once stiff peaks have been achieved, fold the whites into the yolk mixture a 1/3 at a time.

Fold quickly, but gently as not to deflate the eggs

Gradually sift the flour, 1/3 at a time.

Sift the flour directly over the egg mixture

Fold the flour into the eggs with a spatula.

Using a rubber spatula cut down the middle and fold over

Clarify the butter, pour into a bowl, and allow to cool down to room temperature

Add about 1/2- cup of the batter to the clarified butter, fold completely, and then add fold back to cake batter.

I find this extra step keeps the butter from hiding at the bottom of the bowl

Pour this mixture into a 10-inch (or 9 inch pans) prepared cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from the oven and allow the cakes to cool in the pans for 15 minutes or until firm.

Just hang out

 While the cakes are cooling prepare the pastry cream.

Mise en place for the pastry cream

Once the cakes have firmed up transfer to cooling racks for about 1/2 hour, wrap in plastic film, place the cakes and the prepared pastry cream in the refrigerator overnight.

Tune in tomorrow to see how this delectable cake/pie is assembled.


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