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.
- Preheat oven to 350F. Have two 4-inch springform pans ready.
- 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.
- 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.
- In a medium bowl, beat together the sugar, cream, butter, chocolate, and vanilla until light and creamy.
- 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