Boston Cream Pie

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The sponge cake turned out really nice, good texture and light. The cream filling was awful, runny and very smelly...not at all appetizing. Wish I had read the first comment before starting this recipe then I wouldn't have wasted all those ingredients!

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Unfortunately, I failed to really study these reviews before jumping into this recipe and the pastry cream I made was very runny since I used whole eggs (as the recipe stated instead of just the yolks. I beat the whole eggs for at least 10 minutes with my very powerful Hobart mixer and I sort of established ribbons but not like I am used to. Hope someone changes the recipe so just the yolks are used.

As far as the cake, it was fantastic. I have a new convection oven and the cake baked in 24 minutes. It came out very light and very moist. But, I really beat the separated eggs and they came out really well. As I was putting the batter into the cake pan, the lightness was really apparent. I think that is the key to making a perfect cake, as well as measuring out all the ingredients on a scale.

I love this recipe. It is the best Boston Cream Pie I have ever made, and, since my partner is from Boston and loves this pie, I have made many of them. This is the best!

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This got rave reviews! The important thing here is to be exact with the ingredients (weigh the items that are in ounces. My cake baked for more than 20 minutes, probably more like 30 minutes, and came out perfectly spongy and light. Use a big saucepan for the pastry cream because it expands when it boils. It took a really long time for ribbons to form when whipping my pastry cream but it was worth the wait. I used chocolate icing instead of fondant and it looked great (and tasted amazing!. This is the perfect Boston Cream Pie recipe!

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The sponge cake didn't come out the way I expected, but the pastry cream was very very good, this pastry cream recipe I will keep: I like airy, light sponge cake but the cake from this recipe came out heavy and rubbery, I have a better sponge cake recipe than this one.

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Cake was so bad out of the oven that I never got to make the pie. It was heavy and rubbery. Much better recipes are found elsewhere.

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First off, I WANT TO THANK THE OTHER REVIEWERS. Because of them, I made a wonderful cake. Bless you all.

I would like to encourage everyone to get out the food scale when measuring out the sugar and the butter. A cup of sugar is not 8 oz, as called for in the receipe. Likewise for the butter measurement.

I took reviewer's comments about "blandness" and took their advise. I added a teaspoon of vanilla to the cake batter. Yum. I also added a teaspoon of vanilla and an ounce of rum to the custard. You can also add more rum and vanilla to the chilled custard when you whip it up. These add-ins did not affect the consistancy of the cake. There is no reason for this cake to be flavorless.

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Let me start off by saying that I really only used this recipe for the sponge cake, because fondant doesn't have a spectacular taste and I already had some awesome custard in my fridge from making a banana cream pie a few days prior.

Honestly though, I wish I hadn't. The cake needs a lot more sugar, vanilla and some other type of liquid. What I tasted in the cake was a dry, bland product that couldn't even be saved by the chocolate ganache and vanilla custard that sat along in it. If anything, I'd just use this recipe as a basis for how to make a boston cream pie and then use other recipes to substitute the separate parts. Hey, at least the custard and ganache tasted good?

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I made the pastry cream tonight---and will complete the rest of the pie tommorrow. However, the recipie calls for 6 eggs, but it should just be 6 egg yolks. I suspected the typo but went ahead and made it with the whole eggs. I got a grainy, sweet scrambled egg pudding. That's OK, my kids will love it.
I re-did it with just the egg yolks and was able to achieve the "ribbons" that the recipie talks about. The finished product is beautiful, even though I've now used an entire carton of eggs just on the pastry cream!

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I have a convection oven and it took the cake 24 mins to cook. It came out beautiful and light and spongy with a subtle flavor to compliment the sweeter cream and balance the strong chocolate ganache.

Otherwise follow the recipe exactly including measuring out the ingredients by weight and you will have no problems. Recipe is easy if you know your way around a kitchen, not professionaly but as a regular cook for family etc... If you have extra cream make psuedo creme brulee.

I took the hints from the video to make an extra special B-day cake for my hubby; the rum and toasted almonds take it over the top!!

Guten Appetit!

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For all the time and energy that goes into this cake, I'd rather just go to the Omni Parker and buy a piece. If you aren't in the position to get to downtown Boston though it really is the only recipe for Boston Cream Pie that comes close.