1. Prepare the Custard Filling
- Heat Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
- Mix Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
- Temper Eggs: Gradually pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking.
- Cook Custard: Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Continue to cook for 1-2 minutes, until the custard is thick and smooth.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool to room temperature. Then refrigerate until chilled.
2. Prepare the Sponge Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until the mixture is pale and thick, about 5-7 minutes. Beat in the vanilla extract.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
- Roll Cake: While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from the short end, roll the cake up with the towel and let it cool completely.
3. Assemble the Cake Roll
- Unroll Cake: Once the cake is completely cool, unroll it gently. Spread the chilled custard filling evenly over the cake, leaving a small border around the edges.
- Re-roll Cake: Carefully re-roll the cake without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set.
4. Serve
- Slice and Serve: Remove the cake roll from the refrigerator, unwrap, and place on a serving platter. Dust with powdered sugar, slice, and serve.
Tips for Success
- Preventing Cracks: Rolling the cake while it’s still warm helps prevent cracks.
- Custard Variations: Add flavors like lemon zest, cocoa powder, or coffee to the custard for a unique twist.
- Stabilizing Whipped Cream: Add a bit of powdered sugar or cornstarch to whipped cream if using as a garnish to keep it stable.
Variations
Customize your Creamy Custard Cake Roll with these variations:
- Fruit Filling: Add fresh berries or fruit preserves to the custard for a fruity twist.
- Chocolate Roll: Add cocoa powder to the sponge cake batter for a chocolate version.
- Nutty Delight: Sprinkle chopped nuts over the custard before rolling for added texture.
Conclusion
You’ve just created a delightful Creamy Custard Cake Roll that’s sure to impress. With its light, fluffy sponge cake and rich, creamy custard filling, this dessert is perfect for any occasion. Gather your ingredients, follow the steps, and enjoy this elegant treat with family and friends. Happy baking!