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Boston Cream Cake Roll

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Soft, fluffy vanilla sponge cake rolled with creamy homemade custard and topped with a layer of rich chocolate ganache, recreating the classic Boston Cream Pie flavors in a convenient and elegant cake roll form.

Ingredients

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  • 3 large eggs
  • 1 cup granulated sugar, divided
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons butter, for greasing pan
  • 1/4 cup half and half (for ganache)
  • 3/4 cup mini semi-sweet chocolate chips (for ganache)
  • 1/4 cup powdered sugar (for ganache)
  • For the custard filling: 1 cup whole milk, 3 large egg yolks, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla extract, 2 tablespoons unsalted butter

Instructions

  1. Preheat oven to 375°F. Line a 15×10 inch jelly roll pan with parchment paper and grease with butter.
  2. In a large bowl, beat eggs and 1 cup sugar on high speed until pale yellow and tripled in volume, about 8 minutes.
  3. Beat in water and vanilla on low speed.
  4. Sift together flour, baking powder, and salt. Add half to the egg mixture and gently mix until smooth. Add the other half and mix gently.
  5. Pour batter into prepared pan. Sprinkle the surface evenly with remaining 2 tablespoons sugar.
  6. Bake 12-15 minutes until cake springs back when lightly touched.
  7. Immediately invert cake onto a clean towel dusted with powdered sugar, peel off parchment, and roll cake with towel from short end. Let cool completely.
  8. For custard: whisk egg yolks, sugar, and cornstarch in a saucepan. Gradually whisk in milk, cook over medium heat until thickened. Remove from heat, stir in butter and vanilla, then cool.
  9. Unroll cooled cake, spread custard evenly over surface. Re-roll cake without towel.
  10. For ganache, microwave chocolate chips and half and half in 30-second intervals, stirring until smooth. Stir in powdered sugar.
  11. Spread ganache evenly over cake roll. Refrigerate at least 2 hours before serving.

Notes

Use a clean kitchen towel dusted with powdered sugar to roll the cake while warm to prevent cracking. Let custard cool before spreading to avoid melting the cake. For smooth ganache, microwave chocolate in short increments and stir thoroughly.

Nutrition

Find it online: https://www.receipster.com/boston-cream-cake-roll/

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