Boston Cream Roll Cake

Tips:
– **Rolling the Cake**: If the cake cracks while rolling, don’t worry! Just make sure to roll it tightly and the filling will help hold it together.
– **Chilling**: Make sure the vanilla cream is fully chilled before spreading it on the cake to avoid melting the sponge.
– **Customization**: You can add a layer of fruit preserves or fresh fruit between the cream filling and the cake for added flavor.
This Boston Cream Roll Cake is a beautiful and delicious dessert with the classic flavors of Boston Cream Pie in a rolled cake form. Enjoy the rich vanilla cream and chocolate glaze with every bite!
1. Prepare the Sponge Cake:
1. **Preheat Oven**: Preheat your oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan or baking sheet with parchment paper.
2. **Mix Dry Ingredients**: In a small bowl, whisk together the flour, baking powder, and salt.

3. **Beat Egg Yolks**: In a large bowl, beat the egg yolks with half of the granulated sugar (1/4 cup) until thick and pale. Mix in the milk, vegetable oil, and vanilla extract.
4. **Combine Dry Ingredients**: Gently fold the dry ingredients into the egg yolk mixture until just combined.
5. **Beat Egg Whites**: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form.
6. **Fold Egg Whites**: Gently fold the beaten egg whites into the cake batter until fully incorporated.
7. **Bake**: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
8. **Cool and Roll**: While still warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Roll the cake with the towel from one short side to the other, and let it cool completely.

2. Prepare the Vanilla Cream Filling:
1. **Heat Milk**: In a medium saucepan, heat the milk over medium heat until it begins to simmer.
2. **Mix Egg Yolks**: In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.
3. **Temper the Egg Mixture**: Gradually whisk a small amount of the hot milk into the egg mixture to temper it. Return the mixture to the saucepan.
4. **Cook Cream**: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and whisk in the butter and vanilla extract.
5. **Cool**: Transfer the cream filling to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface of the cream to prevent a skin from forming), and refrigerate until completely chilled.