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.
3. Prepare the Chocolate Glaze:
1. **Heat Cream**: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. **Add Chocolate**: Remove from heat and add the chocolate chips. Let sit for 1-2 minutes, then stir until smooth. Stir in the butter until fully melted and glossy.
4. Assemble the Cake:
1. **Unroll Cake**: Once the cake is completely cool, carefully unroll it from the towel.
2. **Spread Cream**: Spread the chilled vanilla cream evenly over the cake.
3. **Roll Cake**: Re-roll the cake, carefully rolling it back up from one end to the other.
4. **Top with Glaze**: Place the cake seam side down on a serving platter. Pour the chocolate glaze over the top, letting it drip down the sides.
5. Serve:
1. **Chill**: Refrigerate the cake for at least 30 minutes to set the glaze and make it easier to slice.
2. **Slice and Enjoy**: Slice and serve chilled.
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!
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