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Boston Cream Sponge Cake

Rated as 2.14 out of 5 Stars

"I'm not a big fan of rich desserts, so I frequently make this light and fluffy cake. --Jan Badovinac, Harrison, Arkansas"
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Ingredients

50 m servings
Original recipe yields 12 servings

Directions

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  1. In a mixing bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored. Add vanilla; mix well. Fold in flour, 2 tablespoons at a time. Pour into two greased and floured 9-in. round baking pans. Bake at 350 degrees F 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.
  2. 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 mixing bowl, cream butter. Gradually beat in custard.
  3. To assemble, split each cake into two horizontal 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 mixing bowl, combine frosting ingredients. Spread over top of cake. Refrigerate.

Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

i have the same recipe and have made this sponge cake numerous times for a couple restaurants. its a sponge cake they don't need any baking powder at all the eggss should be beaten at room tempe...

Most helpful critical review

I made this cake for a special birthday request. It sounded really good but you may need to double check the recipe since there is now raising agent. The cake did not rise, I assume it needs b...

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I made this cake for a special birthday request. It sounded really good but you may need to double check the recipe since there is now raising agent. The cake did not rise, I assume it needs b...

i have the same recipe and have made this sponge cake numerous times for a couple restaurants. its a sponge cake they don't need any baking powder at all the eggss should be beaten at room tempe...

I should have listened to the first reviewer, but the second reviewer made me think it would still be worth a try. DON'T DO IT! I, too, made this as a special request (my fiance loves this cak...

I read everyones reviews. I added a bit, 1 tsp of baking powder so the cake would not be a pancake. I'm not sure it really helped. If you want a taller cake use a smaller than standard cake r...

I don't know what I did wrong but this cake, even though it was a sponge cake which I have made many times before, was horribly dry. I made two batches so I could have extra layers and both tur...

Very disappointed that the pic along with recipe is not what the recipe actually turns out like. The icing is a light brown and is not dripping down the cake. It is more of a whipped icing. Very...