Boston cream pie by Karen Catherine Mifsud

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Method:

For the sponge cake:
Beat eggs at high speed with a whisker,gradually add the sugar and essence until tripled in volume,heat the milk with the butter just under boiling.Fold slowly with a spatula the sifted dry ingridients add the milk and fold in.bake in a 23cm pan 180c for 25 mins.

for the custard:
Whisk together the yolks with sugar and cornflour,heat the milk to a gentle boil,put 1/3 of the milk on eggs whisk then add the eggs mixture to the remaining milk and bring to boil whisking constantly.Cover the custard with plastic wrap and cool then refrigerate for 2 hrs.Then whisk in the whipped cream.

For the ganache:
Heat the cream when boils remove from heat add the chocolate and stir until melted and glaze.