Boston Cream Roll Cake – Page 2

For the Pastry Cream (Custard Filling):

1 1/2 cups whole milk
3/4 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter

For the Chocolate Ganache:

1/2 cup heavy cream
1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter

Step-by-Step Instructions: How to Make Boston Cream Roll Cake

Step 1: Make the Sponge Cake

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it with non-stick spray or butter.
Prepare the Batter: In a medium mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth and slightly thickened. This should take about 2-3 minutes. In another bowl, sift the flour, baking powder, and salt together. Gradually fold the dry ingredients into the egg mixture.
Add Milk and Butter: Gently stir in the milk and melted butter, being careful not to deflate the batter. The batter should be light and airy.
Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Roll the Cake: Once the cake is baked, remove it from the oven and immediately invert it onto a clean kitchen towel that has been lightly dusted with powdered sugar. Peel off the parchment paper. While the cake is still warm, gently roll it up with the towel and let it cool completely.

Step 2: Prepare the Pastry Cream (Custard Filling)

Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer (do not boil). Remove from the heat.
Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks and sugar until smooth and pale. Gradually whisk in the cornstarch until well combined.
Temper the Egg Mixture: Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly. This will temper the eggs, preventing them from scrambling.
Cook the Custard: Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly until the mixture thickens and begins to boil, about 3-5 minutes.
Finish the Custard: Remove the saucepan from the heat and stir in the vanilla extract and butter until smooth and glossy. Transfer the custard to a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Let it cool completely.

Step 3: Make the Chocolate Ganache

Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Combine with Chocolate: Remove from the heat and pour the cream over the chocolate chips in a heatproof bowl. Let it sit for a few minutes, then stir until smooth and glossy. Stir in the butter for added shine and richness.

Step 4: Assemble the Cake

Unroll the Sponge Cake: Once the cake has cooled, carefully unroll it from the towel. Be gentle to avoid cracking. Spread an even layer of the cooled pastry cream over the surface of the cake, leaving a small border around the edges.
Roll the Cake Again: Gently roll the cake back up, this time without the towel. Try to keep it tight, but not too tight to prevent the filling from spilling out.
Top with Ganache: Once the cake is rolled, pour the chocolate ganache over the top, letting it drip down the sides. Use a spatula to smooth it out for an even coating.
Chill: Refrigerate the cake for at least 1-2 hours to allow the ganache to set and the flavors to meld together.

Step 5: Serve and Enjoy

After chilling, slice the Boston Cream Roll Cake into generous portions, serve it on a platter, and enjoy! The cake should have a rich, creamy filling, a soft and spongy texture, and a luscious chocolate topping that brings it all together.

Tips for the Perfect Boston Cream Roll Cake

Chill the Cake: Allow the cake to chill before serving so the custard and ganache can set properly. This will make it easier to slice and help the flavors meld.
Make the Pastry Cream in Advance: The custard filling can be made the day before, which makes the assembly process much quicker.
Don’t Overbake the Cake: Be careful not to overbake the sponge cake. If you do, it could become too dry and may crack when rolling. It should be soft and springy to the touch when done.
Customize the Ganache: For a slightly different flavor, you can use milk chocolate or dark chocolate in the ganache, depending on your preference.

Conclusion

Boston Cream Roll Cake is a delicious, show-stopping dessert that’s perfect for special occasions or any time you want to indulge in something sweet. With layers of fluffy cake, silky pastry cream, and rich chocolate ganache, this treat is sure to become a new favorite in your dessert repertoire. Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself, this rolled-up version of the classic Boston Cream Pie is a guaranteed crowd-pleaser.

←Previous Next→