Creamy Custard Cake Roll

Preparing the Custard Filling

1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
2. Mix Sugar, Cornstarch, and Eggs: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until smooth.
3. Temper the Eggs: Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. Pour the mixture back into the saucepan.
4. Cook the Custard: Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the butter and vanilla extract.
5. Chill Custard: Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled.

Preparing the Sponge Cake

6. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
7. Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together with an electric mixer on high speed until the mixture is thick, pale, and triples in volume, about 5 minutes. Add the vanilla extract and beat to combine.
8. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined, being careful not to deflate the batter.
9. Bake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
10. Roll the Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove the parchment paper, and carefully roll the cake up with the towel from the short end. Allow it to cool completely.

Assembling the Cake Roll

11. Unroll the Cake: Once the cake is completely cool, gently unroll it. Spread the chilled custard evenly over the cake, leaving a small border around the edges.
12. Re-Roll the Cake: Carefully re-roll the cake without the towel, making sure the filling stays inside.
13. Chill: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.

Serving

14. Dust and Slice: Before serving, dust the top of the cake roll with powdered sugar. Slice and serve.

Conclusion

A Creamy Custard Cake Roll is a show-stopping dessert that’s as delicious as it is beautiful. The combination of light sponge cake and rich custard filling creates a delightful contrast in textures and flavors. This elegant dessert is perfect for any special occasion, leaving a lasting impression on your guests. Enjoy the creamy, custardy goodness in every bite!