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Boston Cream Sponge Cake

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:

Printed from tasteofhome.com Sep 7, 2008

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Boston Cream Sponge Cake cont.

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

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

Printed from tasteofhome.com Sep 7, 2008

Boston Cream Sponge Cake

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.