Boston cream pie

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Boston cream pie is actually a dessert that originated in the United States, not England. It is a two-layer cake filled with pastry cream and topped with a chocolate ganache or frosting.

However, if you would like a recipe for a similar British dessert, I can recommend a recipe for a classic Victoria sponge cake.

Victoria sponge cake is a classic British cake that is named after Queen Victoria. It is a light and fluffy sponge cake that is typically filled with jam and whipped cream. Here is a recipe:

Ingredients:

1. 225g unsalted butter, softened
2. 225g caster sugar
3. 4 large eggs, beaten
4. 225g self-raising flour
5. 2 tsp baking powder
6. 2-3 tbsp milk
7. Strawberry jam
8. Whipped cream
9. Icing sugar, for dusting

Instructions:

1. Preheat the oven to 180°C/350°F and grease two 20cm cake tins.
2. In a huge blending bowl, cream together the spread and sugar until pale and feathery.
3. Gradually add the beaten eggs, whisking well after each addition.
4. Sift the flour and baking powder into the bowl and gently fold in until the mixture is smooth.
5. Add enough milk to make a soft dropping consistency.
6. Partition the blend uniformly between the pre-arranged cake tins and smooth the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and spring back when lightly touched.
8. Remove from the oven and leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
9. Once the cakes are cool, spread a layer of strawberry jam over one of the cakes, followed by a layer of whipped cream.
10. Place the other cake on top and dust with icing sugar before serving.

Enjoy your classic Victoria sponge cake!