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From Harrison, Arizona, Jan Badovinac shares her recipe for these tender, mini sponge cakes filled with vanilla custard and frosted with luscious chocolate. This dessert is sure to impress!
Nutritional Facts 1 cake equals 931 calories, 42 g fat (23 g saturated fat), 512 mg cholesterol, 633 mg sodium, 126 g carbohydrate, 1 g fiber, 15 g protein.
Originally published as Boston Cream Sponge Cakes in Cooking for 2 Winter 2008, p22
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Reviewed on Mar. 04, 2011 by lightedway
I made these and I thought they were terrific. The sponge cake is lovely, not too sweet. The custard is delicious. I did omit the butter in the custard. It was sweet, creamy and tasty without it. The only thing that was bothersome about this recipe is the amount of dishes it made for only two treats. Then again the recipe is cooking for two. See them pictured on my page. 5 Stars!
Reviewed on Feb. 28, 2009 by sjbas10
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