This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Basic Crepes Discover how easy it is to make five-star crepes. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Boston Cream Sponge Cake

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"

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

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

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.