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Boston Cream Sponge Cake
SUBMITTED BY:
Jan Badovinac
"I'm not a big fan of rich desserts, so I frequently make this light and fluffy cake. --Jan Badovinac, Harrison, Arkansas"
RECIPE RATING:
Read Reviews
(4)
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PREP TIME
30 Min
COOK TIME
20 Min
READY IN
50 Min
SERVINGS
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Servings
US
METRIC
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 milk
6 egg yolks, beaten
1 teaspoon vanilla extract
1/2 cup butter (no substitutes), softened
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1 (1 ounce) square unsweetened baking chocolate, melted and cooled
1 cup confectioners' sugar
3 tablespoons whipping cream
1 teaspoon vanilla extract
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DIRECTIONS
In a mixing bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored. Add vanilla; mix well. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F 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 mixing bowl, cream butter. Gradually beat in custard.
To assemble, split each cake into two horizontal 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 mixing bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.
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REVIEWS
Reviewed on Nov. 15, 2006 by Ann Hothem
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Ann Hothem
Nov. 15, 2006
I made this cake for a special birthday request. It sounded really good but you may need to double check the recipe since there is now raising agent. The cake did not rise, I assume it needs baking powder. I was very disappointed.
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5 users found this review helpful
I made this cake for a special birthday request. It sounded really good but you may need to...
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Reviewed on Nov. 29, 2006 by
HEATHERCHUPPA
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HEATHERCHUPPA
Nov. 29, 2006
A great sponge cake recipe! As another user noted, there is no rising agent . . . it's sponge cake, there isn't supposed to be a rising agent. It's a rich, heavy cake. It's not supposed to rise. Great recipe! A huge hit with the hubby!
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3 users found this review helpful
A great sponge cake recipe! As another user noted, there is no rising agent . . . it's sponge...
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Reviewed on Mar. 26, 2008 by DLS77
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DLS77
Mar. 26, 2008
I should have listened to the first reviewer, but the second reviewer made me think it would still be worth a try. DON'T DO IT! I, too, made this as a special request (my fiance loves this cake). Although, it was edible, the lack of a rising agent makes it hard too handle. It really looks like two giant pancakes and there is no way to cut between the layers. Find another recipe or decide to add baking powder.
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1 user found this review helpful
I should have listened to the first reviewer, but the second reviewer made me think it would...
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Reviewed on Apr. 20, 2009 by ernesto
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ernesto
Apr. 20, 2009
i have the same recipe and have made this sponge cake numerous times for a couple restaurants. its a sponge cake they don't need any baking powder at all the eggss should be beaten at room temperature and sift the flour,very little at the time and one should be able to get a nice fluffy sponge cake
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0 users found this review helpful
i have the same recipe and have made this sponge cake numerous times for a couple restaurants....
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