Custard-Filled Cake Roll

This Custard-Filled Cake Roll is a light, airy dessert with a rich, creamy filling. The fluffy cake layer is rolled up with a smooth vanilla custard, making it perfect for tea time, celebrations, or whenever you’re craving something sweet. With just a few ingredients, this cake roll is a delightful treat that looks as impressive as it tastes.

Preparation Time

• Total Time: 2 hours (including cooling and setting time)
• Active Time: 45 minutes

Ingredients

For the Cake

• Water: 100 g (1/2 cup)
• Milk: 100 g (1/2 cup)
• Salt: a pinch
• Sugar: a pinch
• Butter: 80 g (4 tbsp)
• Flour: 130 g (7 tbsp)
• Eggs: 3

For the Custard Filling

• Eggs: 2
• Sugar: 150 g (3/4 cup)
• Cornstarch: 30 g (3 tbsp)
• Milk: 400 g (2 cups)
• Vanilla Extract: 1 tsp
• Butter: 50 g (3 tbsp)

Directions

Prepare the Cake Batter

1. Mix Ingredients:
   • In a saucepan, combine water, milk, salt, sugar, and butter. Heat over medium until the butter melts completely.
2. Add Flour:
   • Add flour to the mixture and stir vigorously until smooth, with no lumps. Continue cooking for 2-3 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
3. Cool and Add Eggs:
   • Transfer the mixture to a bowl and let it cool slightly.
   • Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and pulls away from the spatula.

Bake the Cake

4. Preheat Oven:
   • Preheat your oven to 200°C (395°F).
5. Bake:
   • Spread the batter evenly on a baking tray lined with parchment paper, using a spatula to smooth the surface.
   • Bake for 30 minutes or until golden brown. Remove from the oven and let it cool completely.

Prepare the Custard Filling

6. Mix Custard Base:
   • In a mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth.
7. Heat Milk:
   • In a saucepan, heat milk and vanilla until just beginning to boil.
8. Combine and Cook:
   • Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling.
   • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
9. Add Butter:
   • Remove from heat and stir in the butter until fully melted and smooth. Allow the custard to cool completely.

Assemble the Cake Roll

10. Spread Custard:
    • Once the cake and custard are cooled, spread the custard filling evenly over the cake.
11. Roll the Cake:
    • Carefully roll up the cake, using the parchment paper to guide it into a tight roll.
12. Chill:
    • Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.

Serve

13. Finish and Slice:
    • Before serving, dust the cake roll with powdered sugar for decoration.
    • Slice and serve chilled.

Serving Suggestions

• Serve with fresh berries like strawberries, raspberries, or blueberries for added color and flavor.
• Drizzle with chocolate or caramel sauce for a touch of sweetness.
• Add a side of whipped cream for a light, airy complement.
• Garnish with a sprinkle of cinnamon or cocoa powder for a warm finish.
• Pair with a cup of coffee or tea for a delightful dessert experience.

Cooking Tips

• Make sure the cake and custard are both fully cooled before assembling to prevent the custard from melting.
• Roll the cake carefully to avoid cracks; use parchment paper to help guide it smoothly.
• Refrigerate for at least 1 hour to set the roll for easier slicing.
• If you prefer a firmer custard, use a bit more cornstarch in the filling.
• Dust with powdered sugar just before serving to keep it looking fresh and clean.

Nutritional Benefits

• Eggs: High in protein and essential vitamins.
• Milk: Provides calcium and vitamin D.
• Butter: Adds richness and enhances flavor.
• Vanilla: Adds a natural sweetness without extra sugar.

Dietary Information

• Nut-Free: Safe for those with nut allergies.
• Vegetarian: Suitable for a vegetarian diet.
• Moderate Sugar: Lower in sugar compared to many desserts.
• Dairy-Free Option: Substitute with plant-based milk and dairy-free butter.

Nutritional Facts (Per Serving Estimate)

• Calories: ~230 kcal
• Protein: 6 g
• Carbohydrates: 28 g
• Fat: 10 g
• Fiber: 1 g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Avoid freezing, as the texture may change when thawed.
  

  Sponge Cake

  The sponge cake needs to be light and airy, yet durable enough to roll. It is typically made using eggs, sugar, flour, and a hint of vanilla. The eggs are beaten to incorporate air, creating a light texture that bakes up thin yet pliable.

  • Eggs: Whisked to create a stable, airy batter that keeps the cake soft and fluffy.
  • Sugar: Adds sweetness and helps stabilize the egg foam.
  • Flour: Provides structure, but only a small amount is used to keep the cake light.
  • Vanilla Extract: Adds flavor to the sponge, enhancing the custard’s sweetness.

  Custard Filling

  The custard filling is rich, creamy, and just thick enough to hold its shape when spread on the cake. Made with egg yolks, milk, sugar, cornstarch (for thickening), and vanilla, the custard should be smooth and spreadable.

  • Milk: Forms the creamy base of the custard.
  • Egg Yolks: Adds richness and a smooth texture.
  • Cornstarch or Flour: Helps thicken the custard to a spreadable consistency.
  • Vanilla Extract: Adds classic flavor that pairs well with the cake.

  Cooking Steps

  1. Prepare the Sponge Cake: Beat eggs and sugar until the mixture is pale and fluffy. Fold in flour and vanilla gently to maintain the airiness. Pour the batter into a lined baking sheet and bake at 350°F (175°C) for about 10 minutes or until lightly golden.
  2. Cool and Roll the Cake: While still warm, place the cake on a towel dusted with powdered sugar and carefully roll it (without filling) to form the shape. Let it cool rolled up—this “trains” the cake to hold its rolled shape.
  3. Make the Custard: In a saucepan, combine milk and sugar, bringing it to a simmer. Separately, whisk egg yolks and cornstarch until smooth, then slowly whisk in the hot milk mixture. Return to the pan and cook until thickened, stirring constantly. Add vanilla, then let cool completely.
  4. Assemble the Cake Roll: Unroll the cooled cake, spread an even layer of custard over it, then gently roll it back up. Wrap in plastic wrap and refrigerate for at least an hour to set.
  5. Slice and Serve: Dust the roll with powdered sugar or drizzle with melted chocolate before slicing. Each slice will reveal a beautiful swirl of custard and sponge.

  Variations

  • Fruit Custard: Add puréed berries or passion fruit to the custard for a fruity twist.
  • Chocolate Custard: Melt chocolate into the custard for a chocolate-flavored filling.
  • Matcha Sponge: Add matcha powder to the sponge for a green tea flavor.

  Serving Suggestions

  Garnish with fresh berries, whipped cream, or a sprinkle of powdered sugar. A custard-filled cake roll pairs perfectly with coffee or tea for a sophisticated dessert experience.

  Tips for Success

  • Gentle Folding: Fold the flour carefully into the egg mixture to maintain the cake’s light texture.
  • Prevent Cracking: Rolling the cake while it’s still warm and letting it cool in the rolled shape helps prevent cracking.
  • Smooth Custard: Whisk constantly when making the custard to avoid lumps.

  This cake roll is a crowd-pleaser with its elegant presentation and delightful taste—a truly classic treat that never goes out of style!

Why You’ll Love This Recipe

• Light and Creamy: The fluffy cake and rich custard make for a perfect texture combination.
• Elegant Presentation: This rolled cake is visually impressive and ideal for gatherings.
• Customizable: Easily adjust the filling flavors by adding cocoa, coffee, or fruit.
• Classic Dessert: A timeless recipe that’s beloved by all ages.
• Easy to Make: Simple steps with ingredients you likely already have on hand.

Conclusion

This Custard-Filled Cake Roll is a perfect combination of light cake and creamy filling, making it a dessert that’s sure to please. With its smooth vanilla custard and fluffy cake, each slice offers a beautiful presentation and a delicate sweetness. Serve it chilled with a dusting of powdered sugar for an elegant, refreshing dessert!

Frequently Asked Questions

• Can I use a different filling?
  Yes, chocolate ganache, whipped cream, or fruit preserves can be used instead of custard.
• How do I prevent the cake from cracking?
  Roll it gently while using the parchment paper to help guide it and prevent cracks.
• Can I make this cake in advance?
  Yes, it can be made a day in advance and kept refrigerated until serving.
• Can I freeze the cake roll?
  Freezing is not recommended, as the custard filling may alter in texture once thawed.
• What if my custard becomes lumpy?
  Whisk constantly while heating, and strain if needed to achieve a smooth consistency.