Homemade Cream Filled Sponge Cakes Recipes

BOSTON CREAM SPONGE CAKES

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.

HOMEMADE CREAM FILLED INDIVIDUAL SPONGE CAKES

Steps:

• Bake cake according to package directions in a 9x13 inch pan. Cool and cut into bars. Cut each bar in half lengthwise to make two layers.
• In a large bowl, beat butter with an electric mixer until creamy. Beat in shortening, a little at a time, until fluffy. Gradually beat in sugar. Combine evaporated milk and vanilla and beat into filling, scraping the bowl, until fluffy.
• Sandwich the bars with the fluffy filling.

HOMEMADE CREAM-FILLED SPONGE CAKES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
• Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
• Spray the forms with cooking spray, and place onto a baking sheet.
• Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
• Beat in yellow cake mix on medium speed for 2 minutes.
• Beat in the vanilla pudding mix until smooth, about 3 minutes more.
• Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
• Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
• Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
• Mix in the marshmallow fluff, beating on high speed until light and airy.
• Spoon frosting into a pastry bag equipped with a round pastry tip.
• Remove the cakes from the baking forms.
• With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
• Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
• For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
• Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
• Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
• Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
• Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
• Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

CLASSIC SPONGE CAKE WITH RASPBERRIES AND CREAM FILLING

Steps:

• You will need 2 8-inch sponge tins, lightly greased and lined with parchment paper.
• Pre-heat the oven to gas mark 3/325F/170°C.
• In a large mixing bowl, sift in the flour and baking powder.
• Add all the other 'sponge' ingredients to the bowl and whisk everything together until you have a smooth, well-combined mixture which will take about a minute.
• The mixture should drop easily off a spoon when you give it a tap (if it seems a little too stiff, add 1 tablespoon of water and mix again).
• Now divide the mixture between the 2 prepared tins and level it.
• Place on the centre shelf of the oven and bake for about 30-35 minutes (DO NOT OPEN THE OVEN DOOR for the 1st 30 minutes).
• To test if they are cooked, touch the centre lightly with your finger - if it leaves no impression and springs back, the cake is cooked.
• Remove them from the oven and let it cool in the tin for 5 minutes before turning them out on to a wire rack.
• Carefully peel off the base papers and leave the sponges to get completely cold.
• For the filling, beat the double cream till soft peak.
• Now on the base layer, first spread half of the jam then spread half of the double cream and then scatter the raspberries all over.
• Spread the remaining cream and drizzle the rest of the jam.
• Place the second layer on top, press very lightly to sandwich everything together.
• Lightly dust the top of the cake with icing sugar before serving.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

HOMEMADE CREAM-FILLED SPONGE CAKES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
• Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
• Spray the forms with cooking spray, and place onto a baking sheet.
• Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
• Beat in yellow cake mix on medium speed for 2 minutes.
• Beat in the vanilla pudding mix until smooth, about 3 minutes more.
• Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
• Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
• Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
• Mix in the marshmallow fluff, beating on high speed until light and airy.
• Spoon frosting into a pastry bag equipped with a round pastry tip.
• Remove the cakes from the baking forms.
• With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
• Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
• For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
• Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
• Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
• Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
• Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
• Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

VANILLA CUSTARD SPONGE CAKE

Steps:

• Preheat oven to 325°F.
• Combine the egg yolks, 1/2 cup sugar, water and extracts in a bowl and beat at high speed until thick and lemon coloured (about 5 minutes). Stir in the flour, then set bowl aside.
• Beat the egg whites, cream of tartar and salt in a large bowl at high speed until foamy. Gradually beat in 1 cup sugar, beating until stiff moist peaks form.
• Gradually fold the egg yolk mixture into the egg whites. Pour the batter into an ungreased 10 inch tube pan. Pull the spatula through the batter once to break large air bubbles.
• Bake for one hour or until cake tests done. Invert the tube pan on a funnel or bottle to cool. When completely cool, remove from the pan.
• Using a serrated knife, cut the cake into 3 even layers. Invert the cake so that the top of the cake, will become the bottom layer of the finished cake. Spread the Vanilla Custard Filling evenly between the layers. Dust the top of the cake with the confectioners sugar. Store finished cake in the refrigerator.
• VANILLA CUSTARD FILLING:.
• Prepare the whipped topping mix with the 1/2 cup milk and vanilla according to the package directions. Prepare the pudding according to the package instructions, but using only 1 cup milk. Fold the pudding into the topping whipped topping.

HOMEMADE CREAM-FILLED SPONGE CAKES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
• Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
• Spray the forms with cooking spray, and place onto a baking sheet.
• Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
• Beat in yellow cake mix on medium speed for 2 minutes.
• Beat in the vanilla pudding mix until smooth, about 3 minutes more.
• Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
• Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
• Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
• Mix in the marshmallow fluff, beating on high speed until light and airy.
• Spoon frosting into a pastry bag equipped with a round pastry tip.
• Remove the cakes from the baking forms.
• With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
• Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
• For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
• Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
• Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
• Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
• Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
• Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.

HOMEMADE CREAM-FILLED SPONGE CAKES

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
• Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
• Spray the forms with cooking spray, and place onto a baking sheet.
• Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
• Beat in yellow cake mix on medium speed for 2 minutes.
• Beat in the vanilla pudding mix until smooth, about 3 minutes more.
• Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
• Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
• Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
• Mix in the marshmallow fluff, beating on high speed until light and airy.
• Spoon frosting into a pastry bag equipped with a round pastry tip.
• Remove the cakes from the baking forms.
• With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
• Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
• For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
• Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
• Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
• Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
• Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
• Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.