"Red Hot" Boston Cream Pie

This is my favorite kind of pie. Note: I think I would take out the cinnamon. I don't think I actually want mine Red Hot. BUT, this is the best recipe I've ever seen. Courtesy of Zoe Bakes.

Cinnamon Sponge Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (remove!)
2 large eggs
1 cup sugar
2 tablespoons hot water
3 large egg whites (you will need two yolks for the pastry cream recipe below)
1 teaspoon vanilla
Preheat oven to 350° and prepare two 8-inch cake pans with butter and parchment rounds.
Sift together the flour, baking powder, salt and cinnamon, set aside.
In a stand mixer whip the eggs until light. Slowly add the sugar and whip until light and fluffy, about 3-5 minutes. Add the hot water and vanilla, beat for another minute. Remove from mixer and gently fold in the sifted flour.
In a clean bowl whip the egg whites until stiff peaks, but don’t let them get dry or they will be hard to fold into the batter. Gently fold the egg whites into the cake batter.
Divide evenly (they will not be very deep) into the prepared pans and bake for about 20-25 minutes or until the top is golden brown and a tester comes out clean. Set aside to cool completely.
Pastry Cream with whipped Creme Fraiche:
1 cup milk
1/4 cup sugar plus 1 tablespoon
pinch salt
2 large egg yolks
2 teaspoons cold unsalted butter
1/2 vanilla bean
1 stick cinnamon (remove!!)
1/3 cup creme fraiche

Chocolate glaze:
6 ounces high quality semisweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter, cut into pieces (I ran out of unsalted and ended up using salted butter. I thought it was great!!! Take into consideration that I love the contrast of salty and sweet, especially with chocolate.)
3 tablespoons corn syrup
3 tablespoons heavy whipping cream
Melt all together over a double boiler until completely smooth. Remove from heat and allow to cool slightly. The chocolate should not be too hot and runny or it won’t cling to the cake nicely.