The original recipe comes from Lick The Bowl Good, a blog located on blogspot, which is worth checking out. I have taken the recipe and created a gluten free version complete with the flour I used and where to buy it.
*Follow directions as listed*
Vanilla Custard Filling
- 3 egg yolks
- 1/4 cup granulate sugar
- 2 tablespoons of cornstarch
- 1 cup of skim milk
- 1 tablespoon of unsalted butter
- 1 teaspoon of vanilla
- 1/4 cup of heavy cream
1. Whisk together yolks, sugar and cornstarch. Set aside.
2.In a medium pan bring milk to a gentle boil.
3. Remove pan from heat and whisk 1/3 of cup of the yolk mixture into the pan. Return mixture to medium heat and bring to a boil whisky constantly for 1 minute. Remove pan from heat and whisk until smooth.
4. Add butter to the mixture and whisky until melted.
5. Next strain the custard mixture and whisk in the vanilla.
6. Cover the custard with plastic wrap and let cool till room temperature. Then chill the mixture in the fridge for 2 hours. This still could be done the night before if you have a busy schedule.
Hot Sponge Cake
- 1 1/2 of flour (Pamela’s Artisan Flour Blend which can be purchased at Whole Foods for 15.00)
- 1 1/4 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3/4 cup skim milk
- 4 tablespoons of unsalted butter cut into tablespoons
- 3 eggs room temperature
- 3/4 of a cup of granulate sugar
- 1 teaspoon of vanilla
7. Preheat the oven to 350 and place the rack in the center. Grease the bottom of an 8″ pan.
8. Sift the flour, salt, and baking powder. Set a side.
9. In a small sauce pan combine the milk and butter over medium until it is melted. Remove pan from heat and set aside.
10. using an electric mixed with a whisk attachment, beat the eggs at high speed until blended (1 minute).
11. Slowly add sugar and vanilla, allowing the mixture to double in size, about 6 minutes.
12. Add 1/3 of the flour mixture to the egg mixture. Repeat this twice more with the remaining flour.
13. Reheat the milk mixture to just under a boil. Add it to the egg and flour mixture by folding it in with a specula. Put the batter in the pan.
14. Bake the cake for 25-30 minutes until it bounces back. Allow the cake to cool for 10 minutes, before placing it on wire racks.
15. Run a knife around the edges to loosen it. Then turn the pan over and the cake should come out. Cut the cake in half and invert the to non flat sides. Turn cake right side up.
16. Take the custard mixture out of the fridge and put it into a mixing bowl. Add 1/4 of a cup of heavy cream and whisk on high until it forms soft peaks.
- 3 ounces semi-sweet chocolate
- 1/2 cup of heavy cream
- 1/2 vanilla
17. In a sauce pan bring cream to a boil.Remove from heat and add chocolate. Stir until the chocolate is melted and smooth. Add vanilla.
18. Cover and let the mixture cool for 10 minutes.
Assemble cake 🙂
Place the custard in between the two layers of cake. Then drizzle the chocolate glaze over the cake. Add sprinkles or candy to the make the cake more festive.
And there you have it, a wonderful GLUTEN FREE Boston Cream Pie Cake! I would like to thank LICK THE BOWL for the original recipe. The cake is moist and light. I hope it tastes just as amazing at it did for me.