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.
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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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