Mini Boston Cream Pie Sponge Cakes


Mini Boston Cream Pie Sponge Cake from www.chocolatemoosey.com @chocolatemoosey

I love Taste of Home magazine. Anj from Gulf Coast Gram sent me some awhile ago, and I fell in love, so I signed up for a free copy from the ToH website. In their Cooking for Two edition, they have several dessert recipes, and this Boston Cream Pie Sponge Cake caught my eye. Back in February, I bought 3 small heart-shaped springform pans on sale. I’ve only made cheesecake in them, so I thought this cake would be perfect. It calls for a 4-inch round pan, and since my heart pans were also 4 inches, it worked out fine.

This would be perfect to make after a special dinner with a loved one because you don’t have to share. And trust me, you’re not going to want to share.


Mini Boston Cream Pie Sponge Cakes
 
Author:
Serves: Two 4-inch cakes
Ingredients
Cake
  • 2 eggs
  • 6 Tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 1/2 cup flour
Custard
  • 1/4 cup sugar
  • 2 tsp cornstarch
  • 1/2 cup milk
  • 2 egg yolks, lightly beaten
  • 1/2 tsp vanilla extract
  • 3 Tbsp butter, softened
Frosting
  • 1/2 cup powdered sugar
  • 5 tsp heavy whipping cream
  • 1 Tbsp butter, softened
  • 1/2 square (1/2 oz) unsweetened chocolate, melted and cooled
  • 1/2 tsp vanilla extract
Instructions
For the cake:
  1. Preheat oven to 350F. Have two 4-inch springform pans ready.
  2. 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 Tbsp at a time. Spoon into pans (they will be full). Bake 15-20 minutes or until cake springs back when touched. Cool for 10 minutes before removing from pans to cool completely.
For the custard:
  1. In a small pan, 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 heat. Stir a small amount into egg yolks before adding them to the pan (Adding a little bit of heat first will keep it from turning into scrambled eggs). Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat and let cool to room temperature without stirring. Once cool, cream butter and gradually beat in custard.
For the frosting:
  1. In a medium bowl, beat together the sugar, cream, butter, chocolate, and vanilla until light and creamy.
To assemble:
  1. Cut each cake in half horizontally. Place bottom layers onto two serving plates. Spread each with filling. Replace cake tops. Spread frosting on top. Refrigerate until serving.

Source: Taste of Home Cooking For 2, Winter 2008 p.22

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Comments

  1. Perfect for just two! I'll have to try it when my daughter is at a friends and only the hubby and I are home. :)

  2. OhioMom says:

    Oh this definitely looks yummy, and I love the small size.

  3. What a perfect use of those pans. I just love hearts — will have to look for them. I'm glad you enjoyed your magazines. Anything from Reiman Publications is great in my opinion.

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