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Delicious Boston Cream Cake Roll Recipe

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Satisfy your dessert cravings with this stunning Boston Cream Cake Roll. A soft, fluffy sponge cake is rolled around creamy vanilla custard and topped with a luscious chocolate ganache. This elegant twist on the classic Boston cream pie is perfect for birthdays, holidays, or whenever you need an indulgent treat. Easy to prepare and impossible to resist, it’s a dessert your guests will rave about!

Ingredients

Scale

Sponge Cake:

  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ cup powdered sugar (for rolling)

Vanilla Custard Filling:

  • 1½ cups whole milk
  • ⅓ cup granulated sugar
  • 2 tbsp cornstarch
  • 3 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

Chocolate Ganache:

  • ¾ cup heavy cream
  • 6 oz semi-sweet chocolate, chopped

Instructions

1️⃣ Prepare the Sponge Cake: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper. Beat eggs and sugar on high speed until thick and pale, about 5 minutes. Gently fold in vanilla, flour, baking powder, and salt. Spread batter evenly in the pan. Bake for 10–12 minutes or until the cake springs back when lightly touched.

2️⃣ Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn the hot cake onto the towel, remove the parchment, and roll the cake tightly with the towel from the short end. Let cool completely.

3️⃣ Make the Custard: Heat milk in a saucepan until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually whisk in the hot milk, then return the mixture to the saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in butter and vanilla, and cool completely.

4️⃣ Fill the Cake: Unroll the cooled cake and spread an even layer of custard over it. Roll the cake back up without the towel. Place seam-side down on a serving platter.

5️⃣ Make the Ganache: Heat cream until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Pour ganache over the cake roll, letting it drip down the sides.

6️⃣ Chill and Serve: Refrigerate the cake roll for at least 1 hour before slicing.

Notes

  • For a neater presentation, trim the ends of the cake roll before serving.
  • Store leftovers in the refrigerator for up to 3 days.

Keywords: Boston cream cake roll, chocolate ganache roll, custard-filled cake

Find it online: https://inqelab.com/delicious-boston-cream-cake-roll-recipe/