Boston Cream Sponge Cakes

Name: Boston Cream Sponge Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings.
Ingredients: 2 eggs; 6 tablespoons sugar; 1/4 teaspoon salt; 1/2 teaspoon 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 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

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!

Ingredients

2 eggs
6 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon 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 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 (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.

Nutrition Facts

1 each: 931 calories, 42g fat (23g saturated fat), 512mg cholesterol, 633mg sodium, 126g carbohydrate (95g sugars, 1g fiber), 15g protein.

Originally published as Boston Cream Sponge Cake in Cooking for 2 Winter 2008

Reviews

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Average Rating:

Aquin

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!
lightedway

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!