Boston Cream Sponge Cakes Recipes

BOSTON CREAM SPONGE CAKES

Steps:

• 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. , 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., 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. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat in custard., 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.

BOSTON CREAM PIE

Steps:

• Place an egg separator over a small bowl. Crack open 1 egg over the egg separator to seperate the yolk from the white; then separate the other egg. (Save the whites for another recipe.) In a small bowl, place the yolks. Beat the egg yolks with a fork or wire whisk until mixed. Stir in 1 1/2 cups milk; set aside.
• In a 2-quart saucepan, stir 1/3 cup granulated sugar, the cornstarch and 1/8 teaspoon salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 teaspoons vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.
• Heat the oven to 350°F. Spray just the bottom of a 9-inch round cake pan with baking spray with flour.
• In a large bowl, beat all cake ingredients with an electric mixer on low speed 30 seconds, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Beat on high speed 3 minutes, stopping occasionally to scrape bowl. Pour batter into the pan; use a rubber spatula to scrape batter from bowl, spread batter evenly in pan and smooth top of batter.
• Bake about 35 minutes or until a toothpick inserted in the center comes out clean. Cool cake in pan on a cooling rack 20 minutes, then remove onto cooling rack to finish cooling completely, about 1 hour.
• In a 1-quart saucepan, melt 3 tablespoons butter and the chocolate over low heat, stirring occasionally. Meanwhile, in 1-cup glass measuring cup, microwave the water uncovered on High 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in the powdered sugar and 3/4 teaspoon vanilla. Stir in 3 tablespoons hot water. Stir in additional water, 1 teaspoon at a time, until icing is smooth and thin enough to spread.
• To split cake horizontally in half, mark middle points around side of cake with toothpicks. Using toothpicks as a guide, cut through the cake with a long, sharp knife, using a back-and-forth motion. On a serving plate, place bottom layer with the cut side up. Spread filling over bottom layer. Top with top of cake, cut side down.
• Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

BOSTON CREAM PIE

Steps:

• Add the egg yolks to a medium bowl and beat until combined. Set aside.
• In a large saucepan, add the sugar, cornstarch and milk and cook over medium heat until the mixture starts to thicken and bubble. Once it starts to bubble, simmer for 2 minutes and then remove from the heat.
• Add a small amount of the hot milk mixture to the egg yolks and whisk together to bring it up the temperature so the eggs don't scramble. Then add the egg mixture to milk mixture and whisk until combined. Place the saucepan back over medium heat and bring to a light boil for 2 minutes, stirring constantly.
• Remove the saucepan from the heat heat and add the butter and vanilla extract, stirring until smooth. Pour into a bowl and cover with clear wrap pressed against the top so you don't get a film on top. Place in the fridge for at least 2 hours or up to a day. Use when ready.
• Preheat oven to 325°F and prepare two 9" round cake pans. Line the bottoms with parchment paper and then butter the pans. Toss a tbsp of flour in the pans and turn to coat the entire pan, tossing the extra flour out. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a small saucepan, heat the milk and butter over low heat until the butter is melted. Stir in the vanilla extract and set aside, covering to keep it warm.
• In the bowl of a stand mixer with a whisk attachment, cream together the eggs and sugar, until light and fluffy, about 4 minutes. You can also use a hand mixer to do this.
• With a spatula and hand-mixing, add the hot milk mixture to the egg mixture and mix until combined. Stir in the dry ingredients until just combined. Batter should be bubbly on top and similar to pancake batter.
• Divide the batter between the two cake pans. Bake for 20-22 minutes or until the tops are set and no longer wiggly. Inserting a toothpick should come out mostly clean with some moist crumbs, but no wet batter. Remove and let cool for 10 minutes and then run a knife around the edges of the pan. Invert on a cooling rack and allow to cool completely before adding the pastry cream.
• Place bottom cake layer on your cake stand or serving plate. Spread pastry cream evenly on top. Place second cake layer on top and gently press down to adhere to the pastry cream. Refrigerate cake while preparing the chocolate glaze. Once glaze is ready pour it into the center of the cake. Spread the glaze to the edges of the cake allowing it to gently drip down the sides.
• Heat heavy cream and corn syrup in a small saucepan over medium heat until it just begins to simmer. Place the chocolate in a heat-proof glass bowl. Once the cream is simmering, pour over the chocolate and let sit for 5 minutes. Add vanilla extract and whisk until smooth. Let sit for 10 minutes before using.

EASY BOSTON CREAM POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer until combined. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool.
• Poke holes all over the cake using the handle of a wooden spoon. Whisk milk and pudding mix together in a bowl until just starting to thicken. Pour over cake, spreading with spatula to fill the holes. Refrigerate to firm, about 1 hour.
• Place chocolate chips in a glass bowl. Heat heavy whipping cream in a small saucepan over medium-low heat, stirring frequently, until bubbles form, about 3 minutes. Pour over the chocolate chips; whisk until smooth. Spread chocolate ganache over cake with a spatula.

BOSTON CREAM SPONGE CAKE

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.