Description
A delicious and elegant dessert, the Boston Cream Roll Cake combines a light sponge cake with a rich pastry cream filling and a glossy chocolate glaze.
Ingredients
Scale
- 4 large eggs
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 2 cups whole milk
- 1/2 cup sugar
- 4 egg yolks
- 3 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 cup heavy cream
- 200 g (7 oz) semi-sweet chocolate, chopped
- 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and fluffy (5–6 minutes).
- Gently fold in flour, cornstarch, baking powder, salt, and vanilla.
- Spread batter evenly in pan and bake 12–14 minutes until lightly golden.
- Immediately roll cake (with parchment) into a log while warm. Let cool completely.
- Heat milk until steaming.
- In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
- Slowly whisk in hot milk, then return mixture to saucepan.
- Cook over medium heat, whisking until thickened.
- Remove from heat, stir in butter and vanilla. Cover with plastic wrap directly on surface. Chill.
- Carefully unroll cooled sponge.
- Spread chilled pastry cream evenly over cake.
- Roll up tightly into a log. Place seam side down.
- Heat cream until hot (not boiling).
- Pour over chocolate, let sit 1 minute, then stir until smooth.
- Stir in butter for shine.
- Pour chocolate glaze over the rolled cake.
- Chill 1 hour before slicing for clean cuts.
Notes
- Ensure the sponge cake is rolled while warm to prevent cracking.
- Chill the pastry cream thoroughly for best results.
- Use a serrated knife to slice the cake for clean edges.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg