Being a member of a cooking forum (ChefTalk.com) has its benefits. Considering the fact that there are both professional chefs and home cooks, and everything in between, it’s a great place to learn. Through ChefTalk, I learned about two books that a number of the pros claimed should be in every home cook’s library. Both are by the same author, Shirley O. Corriher, a biochemist by training and occupation. They are BakeWise and CookWise. When a number of chefs tell you the same thing, you buy the books. So I did. I’m not sorry; both books contain a wealth of information that includes a lot of the science behind why a recipe works and what difference different ingredients will make in your finished product.
Then, another cooking forum I’m on in Ravelry, Cooking From Scratch, decided to start a monthly Bake Along. The first recipe, for the month of March is Boston Cream Pie, a cake that brings back memories for me. A recipe by Tori Avey was posted as the recipe to follow but I really wanted to try the Boston Cream Pie recipe in BakeWise. It’s a completely different method of baking a cake than I have ever seen, and even incorporates whipped cream (yes, whipped).
Because of copyright issues, I can’t post the recipe here but I can tell you that the entire recipe uses 10 eggs in total, five yolks for the custard, three yolks and two whole eggs for the cake, and rum. The recipe in BakeWise uses Shirley’s recipe for Magnificent Moist Golden Cake filled with custard from scratch and topped with a double glazing of velvety chocolate ganache.
After reading the recipe through a couple of times, I anticipated that it would be a fairly long and involved process to complete this cake. In reality, that’s not the case at all. I made the custard first and, while it was cooling outside, I made the cake. As long as you have all the ingredients ready to go, the cake comes together quickly. As I said, the cake method is one I’d never seen before and I’ve baked a lot of cakes. It starts with adding the sugar to the mixing bowl, then pouring in simmering water and blending until the sugar dissolves. At that point, the butter and flavourings are added (in this case, vanilla and rum). After these ingredients are well mixed in, the flour is added in three parts and only then are the eggs mixed in, by hand, and the batter is finished off with the addition of whipped cream. And it worked!
While it was in the oven, I put the ingredients for the ganache together and held it in a bowl over a pan of hot water over the element above the oven. It stayed fluid long enough over the residual heat from the oven long enough for the cake and custard to cool completely. I assembled the cake just before dinner and we had a piece for dessert. Oh my!
Honestly, this cake is delicious! The hint of rum flavouring in the cake is barely noticeable but still there. The custard pops with vanilla flavouring and the ganache… well, it’s ganache, people. What’s not to love. John was thrilled with it but is even more convinced I’m trying to kill him, with baked goods as my weapon of choice.
If you can get your hands on Bakewise, whether you buy it or borrow it, I can heartily recommend this recipe. I’ll definitely be baking this cake again.