Boston Cream Cake Roll

Ingredients:

For the cake:

1/2 cup all-purpose flour

1/4 cup cornstarch

1/4 tsp salt

4 large eggs

3/4 cup granulated sugar

1 tsp vanilla extract

For the filling:

1/2 cup heavy cream

1/2 cup whole milk

3 large egg yolks

1/4 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

2 tsp vanilla extract

2 tbsp unsalted butter, softened

For the glaze:

1/2 cup semisweet chocolate chips

1/4 cup heavy cream

Preheat the oven to 375°F (190°C). Grease and flour a 10×15-inch jelly roll pan.

In a small bowl, whisk together the flour, cornstarch, and salt.

In a large bowl, beat the eggs and sugar together until light and fluffy.

Mix in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients and mix until well combined.

Pour the batter into the prepared jelly roll pan and spread it out evenly.

Bake for 12-15 minutes, or until the cake is set and springy to the touch.

While the cake is still warm, carefully roll it up (starting from the short end) in a clean kitchen towel.

Let the cake cool completely while still rolled up.

In a medium saucepan, heat the heavy cream and whole milk over medium heat until just simmering.

In a separate medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined.

Gradually whisk the hot cream mixture into the egg mixture.

Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

Remove the pan from the heat and whisk in the vanilla extract and butter until smooth.

Let the filling cool to room temperature, stirring occasionally.

Unroll the cooled cake and spread the filling over the top, leaving a 1/2-inch border around the edges.

Carefully roll the cake back up (without the towel) and place it on a serving platter.

In a small saucepan, heat the chocolate chips and heavy cream over low heat, stirring constantly, until the chocolate is melted and smooth.

Pour the glaze over the top of the cake roll, spreading it out to the edges.

Chill the cake in the refrigerator for at least 30 minutes before serving.

Enjoy your delicious Boston Cream Cake Roll!