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Boston cream roll cake with fluffy vanilla sponge rolled around creamy custard filling and topped with rich chocolate ganache, dusted lightly with powdered sugar.

Boston Cream Roll Cake

A stunning twist on the classic Boston Cream Pie, featuring a light sponge cake rolled with thick vanilla custard and topped with chocolate ganache.
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Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 12 minutes
Chilling Time: 2 hours
Total Time: 2 hours 52 minutes
Servings: 8 slice
Calories: 320kcal
Cost: $10

Equipment

  • 1 Jelly roll pan (10x15 inch)
  • 1 Electric mixer (Hand or stand)
  • 1 Kitchen towel (Clean cotton)

Ingredients

  • 4 large eggs - Room temp
  • ¾ cup sugar - For cake
  • ¾ cup cake flour - Sifted
  • 1 teaspoon baking powder - Leavening
  • 1.5 cups milk - For custard
  • 4 large egg yolks - For custard
  • 3 tablespoon cornstarch - Thickener
  • ½ cup heavy cream - For ganache
  • ½ cup chocolate chips - Semi-sweet
  • 1 tablespoon powdered sugar - Garnish

Instructions 

  • Whisk yolks, sugar, and cornstarch. Temper with hot milk, cook until thick. Cool completely.
  • Beat eggs and sugar until ribbon stage. Fold in flour/oil. Bake at 375°F for 10-12 mins.
  • Roll hot cake in a towel sprinkled with sugar. Cool completely.
  • Unroll, spread with cold custard, and re-roll tightly.
  • Pour warm chocolate ganache over roll and dust with powdered sugar.

Notes

Roll the cake while hot to prevent cracking. Ensure custard is completely cold before filling.

Nutrition

Serving: 110g | Calories: 320kcal (16%) | Carbohydrates: 42g (14%) | Protein: 6g (12%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 140mg (47%) | Sodium: 110mg (5%) | Potassium: 120mg (3%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 450IU (9%) | Calcium: 80mg (8%) | Iron: 1mg (6%)