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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.
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