Boston Cream Sponge Cakes Recipe

Name: Boston Cream Sponge Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 6 tablespoons sugar; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/2 cup all-purpose flour; 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; 1/2 cup confectioners' sugar; 5 teaspoons heavy whipping cream; 1 tablespoon butter, softened; 1/2 ounce unsweetened chocolate; 1/2 teaspoon vanilla extract

Servings: persons

2 eggs
6 tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
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
1/2 cup confectioners' sugar
5 teaspoons heavy whipping cream
1 tablespoon butter, softened
1/2 ounce unsweetened chocolate
1/2 teaspoon vanilla extract

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 350u00b0 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.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 eggs, 6 tablespoons sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract, and more.

Yes, Boston Cream Sponge Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boston Cream Sponge Cakes

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