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




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



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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© 2016  by Baked by Bobi

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