Boston Cream Sponge Cakes |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
2 eggs |
6 tablespoon(s) sugar |
1/4 teaspoon(s) salt |
1/2 teaspoon(s) pure vanilla extract |
1/2 cup(s) all-purpose flour |
1/4 cup(s) sugar |
2 teaspoon(s) cornstarch |
1/2 cup(s) 2% milk |
2 egg yolks, lightly beaten |
1/2 teaspoon(s) pure vanilla extract |
3 tablespoon(s) butter, softened |
1/2 cup(s) confectioners' sugar |
5 teaspoon(s) heavy whipping cream |
1 tablespoon(s) butter, softened |
1/2 ounce(s) unsweetened chocolate |
1/2 teaspoon(s) pure vanilla extract |
Directions:
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 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.
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.
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