Boston Cream Sponge Cake Recipe

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I"m not a big fan of rich desserts, so I frequently make this light and fluffy cake. —Jan Badovinac, Harrison, Arkansas

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Boston Cream Sponge Cake Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 12-16 Servings

30 20 50

Ingredients

5 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
CUSTARD:
3/4 cup sugar
2 tablespoons cornstarch
1-1/2 cups 2% milk
6 egg yolks, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter, softened
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1 ounce unsweetened chocolate, melted and cooled
1 cup confectioners' sugar
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Directions

In a large bowl, beat eggs until lemon-colored. Gradually add sugar and salt, beating until thick and lemon-colored. Beat in vanilla. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 17-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For custard, combine sugar and cornstarch in a saucepan. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly. Remove from the heat; stir in vanilla. Cool completely.
In a large bowl, cream butter until light and fluffy. Gradually beat in custard.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling. Repeat layers twice. Top with remaining cake layer.
In a small bowl, combine frosting ingredients. Spread over top of cake. Refrigerate. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 296 calories, 13 g fat (7 g saturated fat), 172 mg cholesterol, 181 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Boston Cream Sponge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p74