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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:
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,

Printed from tasteofhome.com Sep 7, 2008

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Boston Cream Sponge Cake cont.

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.