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Boston Cream Roll Cake

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A delightful twist on the classic Boston cream pie, this cake roll combines fluffy sponge cake with rich chocolate ganache and creamy vanilla filling.

Ingredients

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  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/4 cup vanilla pudding mix
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup butter
  • 1/4 cup milk

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your 15×10 inch jelly roll pan by greasing and flouring it.
  2. In one bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the eggs and granulated sugar until thickened; stir in the vanilla extract.
  3. Gradually add the dry ingredients to the egg mixture, folding gently to combine.
  4. Spread the batter into the prepared pan and bake for 12-15 minutes until golden.
  5. Turn the cake out onto a powdered sugar-dusted kitchen towel and roll it up to cool.
  6. Whisk the heavy cream and powdered sugar until soft peaks form, then stir in the vanilla pudding mix.
  7. Unroll the cooled cake, spread the filling, and roll it up again.
  8. Melt the chocolate chips and butter together, stirring in the milk for the ganache.
  9. Pour the ganache over the roll and let it set before slicing.

Notes

Serve chilled with whipped cream or fresh berries. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/boston-cream-roll-cake/

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