Ingredients:

Cream Filling

• 4 egg yolks
• 1 can condensed milk
• 1 cup milk
• 2 tbsp all-purpose flour
• 2 tbsp butter
• 1 tsp vanilla

Chiffon Cake

• 7 egg yolks
• 1/2 cup sugar
• 1/2 cup veg oil
• 1 cup milk
• 1 tsp vanilla extract
• 2 1/2 cups cake flour
• 2 tsp baking powder
• 1/2 tsp salt
• 7 egg whites
• 1 tsp cream of tartar
• 3/4 cup sugar

Chocolate Ganache

• 1/2 cup whipping cream
• 100g dark sweet chocolate

WATCH: Video on How to Make Boston Cream Cake

Procedure:

• In a mixing bowl, combine the wet ingredients. Mix well.
• Sift the dry ingredients. Mix until well combined. Set aside.
• Beat egg whites until foamy.
• Add cream of tartar. Continue beating until soft peaks form.
• Gradually add sugar. Beat until stiff peaks form.
• Combine the batter and meringue.
• Gently fold the meringue into the batter.
• Line and grease a 9×9 inch pan with parchment paper.
• Gently pour the batter.
• Tap few times to remove air bubbles.
• Bake in a preheated oven at 170C for 45 minutes.

Cream Filling

• In a medium sauce pan, combine egg yolks, condensed milk, fresh milk and flour. Cook over low heat.
• Stir constantly until thickened.
• Add butter and vanilla extract after it thickens.
• Strain and cover with plastic film. Let it cool.

Assembly

• Scrape the top of the cake using cake slicer or a knife.
• Slice the cake in half.
• Put and spread the cream filling.

Chocolate Ganache

• Chop the chocolate.
• Microwave whipping cream for 60 seconds.
• Combine the chocolate into the hot whipping cream.
• Mix until chocolate melts.
• Pour the chocolate ganache on top of the cake.
• Slice the cake. Share and enjoy!