Taiwanese-Style Boston Cream Pie with Whipped Cream
From the MolalaCook kitchen · 烘焙手記
Taiwanese-Style Boston Cream Pie with Whipped Cream
台式波士頓忌廉派
This bakery-style Boston pie is a domed chiffon sandwich filled with sweet whipped cream.
▶ Watch the recipe
Before you begin
Chill the 6-inch cake so the cream slices neatly and tastes almost like ice cream. Cool the sponge completely before splitting. Cut gently with a serrated knife to keep the soft crumb intact.
Method 做法
Make the yolk batter
Whisk the oil and milk until combined. Sift in the flour and mix lightly, then incorporate the two yolks until smooth. Prepare a 6-inch round mould.
Fold and bake
Whip the whites with lemon juice, adding sugar in three portions, to firm peaks. Fold into the batter in three additions. Pour evenly into the mould and level the top. Bake for about 40 minutes with upper heat at 170°C and lower heat at 120°C, or at 150°C (302°F) with a single temperature control.
See this stage at 3:08 →
Cool and split
Invert and cool fully before releasing the sponge. Cut the cake horizontally into two layers.
See this stage at 4:22 →
Build the cream dome
Whip the cream and 15 g icing sugar until firm enough to hold a mound. Spread onto the base, keeping the centre higher than the edges. Cover with the second sponge and press lightly to make a dome. Dust with icing sugar and chill before slicing.
See this stage at 6:12 →
Watch & bake along
Taiwanese-Style Boston Cream Pie with Whipped Cream
✦How firm should I whip the cream?+
Tools for this recipe
6" Japanese Cheesecake Pan
The fixed base suits a water bath and keeps the batter away from the bath water. Check the height as well as the diameter.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
