Description
A light sponge cake rolled with rich vanilla custard and coated in glossy chocolate ganache—this homemade twist on the classic Boston cream pie offers all the indulgence in a beautiful swirl.
Ingredients
Units
Scale
Cake Roll:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup milk
Vanilla Cream Filling:
- 1 cup milk
- 3 tbsp sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp butter
Chocolate Ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Make cake batter: Beat eggs until thick, add sugar and vanilla. Sift in dry ingredients, fold gently, then stir in milk. Pour into pan, spread evenly, and bake.
- Roll cake: Invert warm cake, roll with towel, cool.
- Prepare custard: Cook milk, mix sugar, cornstarch, salt, yolks. Cook mixture until thick, add butter and vanilla, cool.
- Fill and roll: Unroll cake, spread custard, roll back up.
- Make ganache: Heat cream, pour over chocolate, stir until smooth. Pour over cake.
- Chill and serve: Chill until set, slice and serve.
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg