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Boston Cream Sponge Cakes

 Boston Cream Sponge Cakes
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!
2 ServingsPrep: 30 min. Bake: 15 min. + cooling

Ingredients

  • 2 eggs
  • 6 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup King Arthur Unbleached 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 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 vanilla extract

Directions

  • 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.
  • Gently spoon into two 4-in. springform pans coated with cooking spray

2 of 2

Boston Cream Sponge Cakes (continued)

Directions (continued)

  • (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.
  • 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.
  • Remove from the heat. Gently stir in vanilla. Cool to room
  • temperature without stirring. In a small bowl, cream butter.
  • Gradually beat in custard.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.