Appears in Cook's Illustrated September/October 1998, America's Test Kitchen TV
This triple-component dessert would deserve a revival—if only we could make the filling foolproof and keep the glaze from cracking off.
A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky folding or separating of eggs. Baking the batter in two pans eliminated the need to slice a single cake horizontally before adding ...