BOSTON CREAM SPONGE CAKE

Boston Cream Sponge Cake image

I"m not a big fan of rich desserts, so I frequently make this light and fluffy cake. -Jan Badovinac, Harrison, Arkansas

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 12-16 servings.

Number Of Ingredients 18

Previous Next

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 2% milk
6 egg yolks, lightly beaten
1 teaspoon vanilla extract
1/2 cup butter, softened
CHOCOLATE FROSTING:
2 tablespoons butter, softened
1 ounce unsweetened chocolate, melted and cooled
1 cup confectioners' sugar
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract

Steps:

In a large bowl, beat eggs until lemon-colored. Gradually add sugar and salt, beating until thick and lemon-colored. Beat in vanilla. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° 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 large bowl, cream butter until light and fluffy. Gradually beat in custard., Cut each cake horizontally into two 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 bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.

Nutrition Facts : Calories 296 calories, Fat 13g fat (7g saturated fat), Cholesterol 172mg cholesterol, Sodium 181mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.