...
Go Back
–+ servings
A thick slice of Boston Cream Roll Cake showing soft sponge and creamy custard.

Boston Cream Roll Cake

5 from 1 vote
Aliana Recipes
A tender vanilla sponge cake filled with rich, cold custard and draped in a glossy chocolate ganache. This stunning bakery-style log makes an elegant centerpiece for any weekend gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings:10 slices
Course:Dessert
Cuisine:American
Calories:320kcal
Cost:$14
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup whole milk For the custard base
  • ⅔ cup heavy whipping cream For the custard
  • 4 tablespoon unsalted butter For the custard
  • ⅔ cup granulated sugar For the custard
  • 1 pinch salt Enhances sweetness
  • 4 large egg yolks Thickens the filling
  • 3 tablespoon all-purpose flour For the custard structure
  • 2 teaspoon cornstarch Aids in thickening
  • 1 ½ teaspoon vanilla extract For the custard flavor
  • 3 large eggs For the sponge cake
  • ¾ cup granulated sugar For the cake batter
  • ⅓ cup water Hydrates the sponge
  • 1 teaspoon vanilla extract For the cake batter
  • 1 cup all-purpose flour For the cake structure
  • 1 teaspoon baking powder For cake lift
  • 4 oz semisweet chocolate Finely chopped, for ganache
  • ⅓ cup heavy whipping cream Boiling, for ganache

Equipment

  • 1 17x11-inch Baking Pan For baking the flat sponge
  • 1 Clean Kitchen Towel For rolling the hot cake
  • 1 Medium saucepan For cooking the custard
  • 1 Electric mixer For beating the eggs and sugar

Method
 

  1. Whisk the egg yolks, sugar, flour, and cornstarch together until lightened to create a smooth thickening base, looking for a pale yellow paste.
  2. Heat the milk, cream, butter, and salt in a saucepan until simmering to infuse the fats, watching for small bubbles around the edges.
  3. Slowly whisk the hot milk into the eggs, return to the pot, and simmer until thick to form the custard, yielding a dense texture.
  4. Stir in the vanilla, transfer to a container, and refrigerate for two hours to set the filling, ensuring a firm, cold cream.
  5. Beat the whole eggs and sugar until thick, then gently mix in the water, vanilla, flour, baking powder, and salt to create a light batter.
  6. Spread the batter in a parchment-lined 17x11-inch pan and bake at 375°F for 8 minutes to set the structure, watching for a springy center.
  7. Turn the hot cake onto a powdered sugar-dusted towel, remove the parchment, and roll it up gently to train the shape, leaving a tight log.
  8. Unroll the cooled cake, spread the chilled custard evenly, and re-roll carefully without the towel to assemble the dessert, forming a neat cylinder.
  9. Pour boiling heavy cream over the chopped chocolate and stir until completely melted to create the rich topping, leaving a glossy, dark liquid.
  10. Pour the ganache over the top of the assembled cake to coat the exterior, presenting a beautiful, chocolate-draped log ready to slice.

Nutrition

Serving: 130g (1 slice)Calories: 320kcalCarbohydrates: 42gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 165mgSodium: 120mgPotassium: 110mgFiber: 1gSugar: 28gVitamin A: 600IUCalcium: 60mgIron: 1.5mg

Notes

Roll the sponge cake in a kitchen towel while it is still piping hot; waiting until it cools will cause the delicate crumb to crack and tear.