Boston Cream Pie Roll

My sister and I LOVE Boston Cream Pie – what is not to love? Cake, Vanilla Custard, Chocolate Ganache , I mean all of those individually are yummy and put them together and – wow.

I took a jellyroll cake class with my daughter a couple of years ago (yup, I was afraid to try one on my own) and this was one of the recipes we could choose to make. Well, no brainer for either of us – we had to make this one. Scrumptious doesn’t do it justice. Enjoy.

8-10 servings

Ingredients

Cake

6 eggs, separated

¼ cup water

1 ½ cups sugar, divided

1 tsp. vanilla extract

1 ¼ cake flour

½ tsp. baking powder

½ tsp. salt

1 tsp. cream of tartar

Cream Filling

2 egg yolks

1 ½ cups milk

1/3 cup granulated sugar

2 Tbsp. cornstarch

1/8 tsp. salt

2 tsp. vanilla (from the Spice House)

Chocolate Icing

3 Tbsp. unsalted butter

3 ou. Unsweetened baking chocolate

3-4 Tbsp. water

1 cup powdered sugar

¾ tsp. vanilla

Directions

Filling: In a small bowl, place the 2 egg yolks. Beat the egg yolks wit a fork or wire whisk until mixed. Stir in 1 ½ cups milk; set aside.

In a 2-quart saucepan, stir in 1/3 cup granulated sugar, the cornstarch and 1/8 tsp. salt until mixed. Gradually stir egg mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 2 tsp. vanilla. Press plastic wrap on surface of filling to prevent a tough layer from forming on top. Refrigerate at least 2 hours until set but no longer than 24 hours. While filling is chilling, continue with recipe.

Cake: Place egg whites in large bowl; let stand at room temperature for 30 minutes or place whole eggs in bowl of warm water for 5 minutes before separating. Line a greased 15x10 x1-inch baking pan with parchment paper; grease the paper and set aside.

Preheat oven to 350 degrees. In a large bowl, beat egg yolks and water on high speed 5 minutes or until thick and lemon-colored. Gradually beat in 1-cup sugar. Stir in extract. Sift flour, baking powder and salt together; gradually add to yolk mixture and mix well (batter will be very thick).

Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 Tbsp. at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the egg whites into batter, and then fold remaining whites. Spread evenly into prepared pan.

Bake 15-18 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll u cake in the towel jellyroll style, starting with short side. Cool completely on a wire rack.

Chocolate Icing: In a 1-quart saucepan, melt 3 Tbsp. butter and the chocolate over low heat, stirring occasionally. Meanwhile in 1-cup glass measuring cup, microwave the water uncovered on high 15 to 30 seconds or until hot. Remove chocolate mixture from heat. Stir in powdered sugar and ¾ tsp. vanilla. Stir in 3 Tbsp. hot water. Stir in additional water, 1 tsp. at a time, until icing is smooth and thin enough to spread.

Unroll cake; spread evenly with filling. Roll up.

Spread glaze over top of cake, using a metal spatula or back of a spoon, letting some glaze drizzle down side of cake. Refrigerate uncovered until serving. Store any remaining cake covered in the refrigerator.

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