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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.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 2 hours 52 minutes
Servings: 8 slice
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Whisk yolks, sugar, and cornstarch. Temper with hot milk, cook until thick. Cool completely.
  2. Beat eggs and sugar until ribbon stage. Fold in flour/oil. Bake at 375°F for 10-12 mins.
  3. Roll hot cake in a towel sprinkled with sugar. Cool completely.
  4. Unroll, spread with cold custard, and re-roll tightly.
  5. 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.