Boston Cream Sponge Cake Recipe

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Boston Cream Sponge Cake Recipe

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I"m not a big fan of rich desserts, so I frequently make this light and fluffy cake. —Jan Badovinac, Harrison, Arkansas
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 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 2% milk
  • 6 egg yolks, lightly beaten
  • 1 teaspoon 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 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 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.
Originally published as Boston Cream Sponge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p74

Nutritional Facts

1 piece: 296 calories, 13g fat (7g saturated fat), 172mg cholesterol, 181mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 5g protein.

  • 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 2% milk
  • 6 egg yolks, lightly beaten
  • 1 teaspoon 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 vanilla extract
  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, cream butter until light and fluffy. Gradually beat in custard.
  5. 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.
  6. In a small bowl, combine frosting ingredients. Spread over top of cake. Refrigerate. Yield: 12-16 servings.
Originally published as Boston Cream Sponge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p74

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