Boston Cream Sponge Cake Recipes

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BOSTON CREAM SPONGE CAKES



Boston Cream Sponge Cakes image

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!

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 servings.

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 931 calories, Fat 42g fat (23g saturated fat), Cholesterol 512mg cholesterol, Sodium 633mg sodium, Carbohydrate 126g carbohydrate (95g sugars, Fiber 1g fiber), Protein 15g protein.

TRADITIONAL BOSTON CREAM PIE



Traditional Boston Cream Pie image

In Boston cream pie, a classic first made at the Parker House hotel, the chilled custard filling is sandwiched between two cake layers.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 15

Butter for cake pan
1 cup sifted cake flour, (not self-rising), plus more for pan
1/4 teaspoon salt
4 large eggs
1 cup granulated sugar
1/4 cup plus 2 tablespoons milk
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 cup granulated sugar
6 1/2 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
2 teaspoons pure vanilla extract
4 ounces best-quality semisweet chocolate, coarsely chopped
1/2 cup heavy cream

Steps:

  • Heat oven to 350 degrees. Lightly butter and flour a 9-inch-round cake pan. Line with parchment paper; set aside.
  • Sift together the cake flour and the salt. Sift again, twice; set aside. In the bowl of an electric mixer fitted with the whisk attachment, mix the eggs and sugar until well combined. Place the bowl over a pot of gently simmering water; whisk until mixture is warm, about 110 degrees, and the sugar is dissolved, about 6 minutes. Remove from heat; place bowl on mixer. With the whisk attachment, beat the egg mixture on high until thickened and pale, about 6 minutes.
  • Meanwhile, in a small saucepan, combine the milk and split vanilla bean. Place over medium heat until hot, being careful not to let boil. Remove and discard vanilla bean. With egg mixture beating, pour the hot milk into the egg mixture in a slow, steady stream. Turn off mixer. Transfer to a medium bowl; fold in the flour mixture. Pour into prepared pan.
  • Bake until cake is golden brown and springs back when gently pressed, about 30 minutes. Transfer to wire rack to cool for 15 minutes. Remove from pan; cool completely.
  • In a large bowl, whisk the egg yolks; set aside. In a medium saucepan, combine sugar, cornstarch, and salt. Gradually stir in the milk. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat.
  • Slowly pour the hot milk mixture into the egg yolks while whisking. Return mixture to saucepan. Cook over medium heat, stirring constantly, until mixture begins to bubble, about 2 minutes. Remove from heat; stir in the vanilla extract.
  • Transfer filling to a medium bowl. Cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming; chill in refrigerator until firm, at least 1 hour.
  • Split the cake into two layers; spread the bottom half with chilled filling. Place in refrigerator to set, about 30 minutes. Wrap remaining half of cake with plastic wrap; set aside.
  • In a medium-size heat-proof bowl, or the top of a double boiler, set over a pot of gently simmering water, combine the chocolate and the heavy cream. Stir occasionally until the chocolate melts, about 12 minutes. Remove from heat; set aside to cool for 10 minutes.
  • Remove cake from refrigerator; top with reserved layer. Transfer cake to serving plate; pour chocolate glaze over top. Allow to set 20 minutes before serving.

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