Imagine a dessert that combines the classic flavors of Boston cream pie with the elegance of a perfectly rolled cake. This Boston Cream Cake Roll is not just a recipe—it's a culinary masterpiece that will transform your ordinary dessert experience into an extraordinary gastronomic adventure! With its light, airy sponge cake, creamy vanilla filling, and luxurious chocolate ganache, this dessert is guaranteed to make your taste buds dance and your guests swoon.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1 cup vanilla pudding
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, beat eggs and granulated sugar together using an electric mixer on high speed for 5-7 minutes until the mixture becomes pale, thick, and forms ribbons when the beater is lifted.
- Sift together all-purpose flour and baking powder in a separate bowl. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
- Gradually add milk to the batter, folding gently to maintain the airiness of the mixture.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even thickness.
- Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- Immediately after removing from the oven, dust a clean kitchen towel with powdered sugar. Carefully invert the hot cake onto the towel and peel off the parchment paper.
- While the cake is still warm, carefully roll the cake with the towel from the short end, allowing it to cool in a rolled shape. This prevents cracking when filling.
- Once completely cooled, carefully unroll the cake and spread vanilla pudding evenly across the surface, leaving a small border around the edges.
- Gently re-roll the cake, this time without the towel, placing it seam-side down on a serving platter.
- Prepare chocolate ganache by heating cream and pouring over chopped chocolate, stirring until smooth and glossy.
- Pour the chocolate ganache over the rolled cake, allowing it to drip down the sides, creating an elegant finish.
- Refrigerate the cake roll for at least 1 hour to set the ganache and allow flavors to meld together.
- Before serving, slice the cake roll into 1-inch thick pieces and garnish with optional powdered sugar or fresh berries.
Tips
- Room Temperature Matters: Ensure your eggs are at room temperature before beating. This helps create a more voluminous and smooth batter.
- Don't Overmix: When folding flour into the egg mixture, be gentle and use a spatula. Overmixing can deflate the batter and result in a dense cake.
- Roll While Warm: Rolling the cake while it's still warm prevents cracking and helps set the shape for easier filling later.
- Ganache Perfection: For a smooth ganache, make sure to chop the chocolate finely and use hot cream. Let it sit for a few minutes before stirring for the best texture.
- Chill for Success: Refrigerating the cake roll allows the flavors to meld and helps the ganache set beautifully.
- Slice Carefully: Use a sharp, clean knife and wipe it between cuts for perfect, clean slices.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 7g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 95mg
