Boston Cream Roll Cake

Boston Cream Roll Cake Recipe
ingredients
For the Sponge Cake:
– **1/2 cup** (65 g) all-purpose flour
– **1/2 teaspoon** baking powder
– **1/4 teaspoon** salt
– **3 large** eggs, separated
– **1/2 cup** (100 g) granulated sugar
– **1/4 cup** (60 ml) milk
– **1/4 cup** (60 ml) vegetable oil
– **1 teaspoon** vanilla extract
For the Vanilla Cream Filling:
– **1 cup** (240 ml) whole milk
– **1/4 cup** (50 g) granulated sugar
– **2 large** egg yolks
– **2 tablespoons** cornstarch
– **2 tablespoons** unsalted butter
– **1 teaspoon** vanilla extract
For the Chocolate Glaze:
– **1/2 cup** (120 ml) heavy cream
– **1/2 cup** (85 g) semi-sweet chocolate chips
– **1 tablespoon** unsalted butter
Instructions

1. Prepare the Sponge Cake:
1. **Preheat Oven**: Preheat your oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan or baking sheet with parchment paper.
2. **Mix Dry Ingredients**: In a small bowl, whisk together the flour, baking powder, and salt.
3. **Beat Egg Yolks**: In a large bowl, beat the egg yolks with half of the granulated sugar (1/4 cup) until thick and pale. Mix in the milk, vegetable oil, and vanilla extract.
4. **Combine Dry Ingredients**: Gently fold the dry ingredients into the egg yolk mixture until just combined.
5. **Beat Egg Whites**: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form.
6. **Fold Egg Whites**: Gently fold the beaten egg whites into the cake batter until fully incorporated.
7. **Bake**: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
8. **Cool and Roll**: While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake with the towel from one short side to the other, and let it cool completely.

Leave a Comment