BOSTON CREAM SPONGE CAKES
From Harrison, Arizona, Jan Badovinac shares her recipe for these tender, mini sponge cakes filled with vanilla custard and frosted with luscious chocolate. This dessert is sure to impress!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 931 calories, Fat 42g fat (23g saturated fat), Cholesterol 512mg cholesterol, Sodium 633mg sodium, Carbohydrate 126g carbohydrate (95g sugars, Fiber 1g fiber), Protein 15g protein.
BOSTON CREAM CAKE
Folks who like the classic pie will love this Boston Cream cake. It's a cool and creamy treat for the taste buds. -Michelle Mirich, Youngstown, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. In a heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
Nutrition Facts :
BOSTON CREAM CAKE
Folks who like Boston Cream Pie will love this cake. It's a cool and creamy treat for the taste buds. Even my nephew who does not like cake ate two pices and then asked for the recipe.
Provided by CHEF GRPA
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare cake batter according to package directions, adding lemon extract. Pour into a greased and floured 9-in. round baking pan.
- Bake at 350*F. for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- In a bowl, whisk milk and pudding mix for 2 minutes; refrigerate. Ina heavy saucepan or microwave; melt chocolate and butter, stir until smooth. Stir in confectioners' sugar until crumbly. Stir in hot water, 1 teaspoon at a time, until smooth. Split cake into two horizontal layers. Spread pudding on bottom layer. Place second layer over pudding. Pour chocolate glaze over top, letting it drizzle down the sides. Store in the refrigerator.
- My Notes: Some time I didn't have a box mix so I made a yellow cake from scratch! It was wonderful! Using one cup of milk in pudding is CRUICIAL! As is letting the pudding and cake cool completely. The pudding turns stiff, kinda like Mousse or Flan. That makes it PERFECT for spreading between layers.
- I used less milk in the pudding (1cup) might try 1&1/2c. next time. Chilled the pudding first and the cakes before putting together. I also sliced the rounded top off the bottom cake so pudding would sit nicely. French vanilla instant pudding gives it the custard effect. Extremely easy.
- I used French Vanilla cake mix and pudding because that's what I had. I also used only 1Cup milk - I think I could have used 1 1/4 and had a little more pudding, but it worked out fine. The key is to make sure EVERYTHING is cool. I put the cake and pudding in the fridge before assembling. With the cake cold the icing cooled quickly and set easily on the cake instead of just drizzling off the cake and onto the pan.
Nutrition Facts : Calories 377.5, Fat 12.5, SaturatedFat 5.4, Cholesterol 17.3, Sodium 569.3, Carbohydrate 63.4, Fiber 1.3, Sugar 43.2, Protein 5.2
BOSTON CREAM PIE (CAKE)
From Nigella Lawson's "How To Be A Domestic Goddess". I have posted her Victoria Sponge Cake recipe separately.
Provided by Burgundy Damsel
Categories Dessert
Time 30m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 168.7, Fat 15.1, SaturatedFat 9, Cholesterol 128, Sodium 23.4, Carbohydrate 5.9, Sugar 3.4, Protein 2.3
BOSTON CREAM POKE CAKE
Make and share this Boston Cream Poke Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Make cake according to package instructions.
- Mix pudding mix with milk.
- Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
- While cake is still warm, poke holes in cake using a wooden spoon.
- Pour pudding over cake and gently press pudding into cake.
- Cool cake in the refrigerator.
- Remove foil from frosting.
- Microwave for 10-15 seconds and stir.
- Frosting should be pourable but not bubbly.
- Pour over cake and spread gently.
Nutrition Facts : Calories 446.7, Fat 14.7, SaturatedFat 4.8, Cholesterol 12.2, Sodium 620.4, Carbohydrate 75.9, Fiber 0.8, Sugar 55.2, Protein 5
EASY BOSTON CREAM CAKE
Quick & Easy Dessert. Not quite like the real thing, but close & a lot less work. Easy to change fillings and add fruit. Just something easy to throw together for dessert when you are pressed for time.
Provided by cajunhippiegirl
Categories Dessert
Time 1h15m
Yield 1 cake, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Use a Sara Lee ( or any other Brand) Frozen Loaf Pound Cake Thawed.
- Whisk together Pudding Mix and Half & Half.
- Let stand 5 minutes.
- Split Cake into 3 horizontal layers.
- Place Bottom Layer on Bottom of Serving Plate.
- Top with Half of the Pudding.
- Repeat Layers.
- Top with third cake layer.
- Combine Confectioner's Sugar, Cocoa and enough water to reach a spreading consistency.
- Spread over top of Cake and let glaze drizzle down the side.
- Cook Time is time to set up & Chill.
Nutrition Facts : Calories 593.4, Fat 25.9, SaturatedFat 15.5, Cholesterol 199.3, Sodium 683.4, Carbohydrate 86.7, Fiber 1.3, Sugar 44.6, Protein 7.3
More about "boston cream sponge cake food"
EASY BOSTON CREAM PIE RECIPE (USING CAKE MIX) - STATE …
From stateofdinner.com
BOSTON CREAM PIE | RICARDO
From ricardocuisine.com
BOSTON CREAM PIE RECIPE - STELLA PARKS - FOOD & WINE
From foodandwine.com
BOSTON CREAM PIE - WIKIPEDIA
From en.wikipedia.org
BOSTON CREAM SPONGE CAKES RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
BOSTON COCONUT-CREAM PECAN CAKE RECIPE - FOOD.COM
From food.com
BOSTON CREAM PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BOSTON CREAM PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BOSTON CREAM PIE + VIDEO (TIPS, TRICKS, MAKE AHEAD INSTRUCTIONS)
From carlsbadcravings.com
BOSTON CREAM PIE - PREPPY KITCHEN
From preppykitchen.com
BOSTON CREAM PIE CAKE - LET THE BAKING BEGIN!
From letthebakingbegin.com
BOSTON CREAM PIE RECIPE - FOOD.COM
From food.com
EASY BEGINNER’S SPONGE CAKE & BOSTON CREAM PIE
From panhandlemilling.com
BOSTON CREAM PIE RECIPE | TRAVEL FOOD ATLAS
From travelfoodatlas.com
AMERICAN CAKES - BOSTON CREAM PIE, HISTORY AND RECIPE - TORI AVEY
From toriavey.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love