Boston Cream Sponge Cake
Taste of Home's Holiday & Celebrations Cookbook
I"m not a big fan of rich desserts, so I frequently make this light and fluffy cake. —Jan Badovinac, Harrison, Arkansas
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min. + cooling
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 milk
- 6 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1/2 cup butter (no substitutes), softened
- CHOCOLATE FROSTING:
- 2 tablespoons butter, softened
- 1 square (1 ounces) unsweetened chocolate, melted and cooled
- 1 cup confectioners' sugar
- 3 tablespoons whipping cream
- 1 teaspoon vanilla extract
Directions:
In a mixing bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored. Add vanilla; mix well. 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 mixing bowl, cream butter. Gradually beat in custard.
To assemble, split each cake into two horizontal 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 mixing bowl, combine frosting ingredients. Spread over top of cake. Refrigerate. Yield: 12-16 servings.