Boston Cream Pie

Sponge Cake


7 eggs
1-1/4 cups granulated sugar, divided
1 cup flour
2 tablespoons melted butter


Preheat oven to 350 degrees F. Separate eggs into two bowls. Divide sugar and add half to each bowl. Beat both mixtures very well, the whites until peaks form. Fold egg whites into yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour batter into 10-inch round greased cake pan. Bake about 20 minutes, or until spongy and golden. Remove from oven and allow to cool fully.

Custard Pastry Cream



12 servings

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