Boston Cream Sponge Cakes Recipe
Boston Cream Sponge Cakes Recipe photo by Taste of Home

Boston Cream Sponge Cakes Recipe

Publisher Photo
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!
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min. + cooling
MAKES: 2 servings

Ingredients

  • 2 eggs
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • CUSTARD FILLING:
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup 2% milk
  • 2 egg yolks, lightly beaten
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 3 tablespoons butter, softened
  • CHOCOLATE FROSTING:
  • 1/2 cup confectioners' sugar
  • 5 teaspoons heavy whipping cream
  • 1 tablespoon butter, softened
  • 1/2 ounce unsweetened chocolate
  • 1/2 teaspoon McCormick® Pure Vanilla Extract

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.

Directions

  1. In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 tablespoons at a time.
  2. Gently spoon into two 4-in. springform pans coated with cooking spray (pans will be full). Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
  3. For custard, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
  4. Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat in custard.
  5. To assemble, cut each cake horizontally in half. Place bottom layers on two serving plates; spread with filling. Replace cake tops. In a small bowl, beat the frosting ingredients. Spread over top of cakes. Refrigerate until serving. Yield: 2 servings.
Originally published as Boston Cream Sponge Cakes in Cooking for 2 Winter 2008, p22

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Boston Cream Sponge Cakes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 7, 2013

"Made these gluten free with a GF flour and turned them into cupcakes. My kids loved them! The cake recipe made 6 cupcakes which I hollowed out to put the custard and topped with frosting. Sinfully delicious!"

MY REVIEW
Reviewed Mar. 4, 2011

"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!"

MY REVIEW
Reviewed Feb. 28, 2009

""

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT