Boston Cream Sponge Cake Recipes

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.

Steps:

• Warm 1/2 cup milk and 1/2 cup heavy cream in a saucepan. Bring to a boil, then remove from heat, cover and let stand 10 minute
• In a large bowl, whisk the egg yolks and sugar until creamy, then beat in the flour. Add cream mixture and vanilla extract to egg mixture and mix until smooth. Pour back into the saucepan and stir or whisk gently over low heat until the custard thickens.
• Remove from heat and let custard cool by pouring it into a wide bowl and tearing off some wax paper, wetting it, then covering the bowl with it. This stops the custard from forming a skin. Do not put in the refridgerator.
• When custard is cool, make ganache. Warm 1/2 cup plus 2 tbsp heavy cream, 1 tsp vanilla extract, and 1 tsp butter with chocolate (chopped into small pieces) and bring to a boil in a thick- bottomed saucepan. Remove from heat and whisk till smooth and thickened. Let cool a little before using, but it should still be runny enough to ice with.
• Tear off four strips of wax paper or parchment and arrange in a square on the plate on which you're serving the cake. Sit one of the cakes on top and spread with cooled custard, then top with second cake. Dollop spoonfuls of chocolate ganache icing on top, letting it spread and drip down the sides of the cake.
• When the entire confection is cooled and set, remove the strips of wax paper for a drip-free presentation plate.