Print Options

Back to Boston Cream Sponge Cake >

Include these items:

Taste of Home Logo

Boston Cream Sponge Cake

 Boston Cream Sponge Cake
I"m not a big fan of rich desserts, so I frequently make this light and fluffy cake. —Jan Badovinac, Harrison, Arkansas
12-16 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 5 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon McCormick® Pure 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Boston Cream Sponge Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.