This cake is my go-to dessert for busy weekends. It’s simple, quick, and incredibly delicious. With its rich custard filling and light, fluffy cake, it never fails to impress. Whether you’re hosting a dinner party or just want to treat yourself, this cake is perfect for any occasion. The best part? It requires minimal ingredients and can be whipped up in no time!

 

Full Recipe:

Ingredients

For the Cake:

• 100 grams water (1/2 cup)
• 100 grams milk (1/2 cup)
• A pinch of salt
• A pinch of sugar
• 80 grams butter (4 tablespoons)
• 130 grams flour (7 tablespoons)
• 3 eggs

For the Custard Filling:

• 2 eggs
• 150 grams sugar (3/4 cup)
• 30 grams corn starch (3 tablespoons)
• 400 grams milk (2 cups)
• 1 teaspoon vanilla extract
• 50 grams butter (3 tablespoons)

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Directions

Prepare the Cake Batter:

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

Bake the Cake:

1. Preheat Oven: Preheat your oven to 200°C (395°F).
2. Spread Batter: Spread the batter evenly on a baking tray lined with parchment paper, using a spatula to smooth it out.
3. Bake: Bake in the preheated oven for 30 minutes or until the cake is golden brown and firm to the touch.
4. Cool Completely: Remove from the oven and let it cool completely on a wire rack.

Prepare the Custard Filling:

1. Mix Ingredients: In a mixing bowl, whisk together the eggs, sugar, and cornstarch until smooth and well combined.
2. Heat Milk and Vanilla: In a saucepan, heat the milk and vanilla over medium heat until it just starts to boil.
3. Combine Mixtures: Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling.
4. Cook Custard: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly until it thickens to a pudding-like consistency.
5. Add Butter: Remove from heat and stir in the butter until melted and smooth.
6. Cool Custard: Allow the custard to cool completely before using.

Assemble the Cake Roll:

1. Spread Custard: Once the cake and custard are cooled, spread the custard evenly over the surface of the cake.
2. Roll Cake: Carefully roll up the cake, starting from one end and using the parchment paper to help guide it into a tight roll.
3. Refrigerate: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set and firm up.

Serve:

1. Dust with Sugar: Before serving, dust the cake roll with powdered sugar for an elegant touch.
2. Slice and Enjoy: Slice the cake into even pieces and serve chilled.

Tips and Tricks

• Smooth Batter: Ensure your batter is smooth and free of lumps for the best texture. Mixing well after adding each egg is crucial.
• Prevent Curdling: When making the custard, add the hot milk gradually to the egg mixture and whisk constantly to prevent curdling.
• Cooling Time: Let both the cake and custard cool completely before assembling to avoid melting and mess.
• Tight Roll: Use the parchment paper to help roll the cake tightly for a more professional appearance.

Variations

• Flavor Twist: Add a tablespoon of cocoa powder to the custard for a chocolate twist.
• Fruit Fillings: Incorporate fresh berries or a fruit compote into the custard for a fruity variation.
• Nutty Delight: Sprinkle chopped nuts, such as almonds or pistachios, over the custard before rolling for added crunch and flavor.

Serving Suggestions

• With Coffee or Tea: Serve this cake roll with a cup of coffee or tea for a delightful afternoon treat.
• Garnish: Garnish with fresh berries, a sprig of mint, or a dollop of whipped cream for an extra touch of elegance.

Storing and Leftovers

• Refrigeration: Store the cake roll in the refrigerator, wrapped in plastic wrap, for up to 3 days.
• Freezing: For longer storage, freeze the cake roll, wrapped in plastic wrap and aluminum foil, for up to 1 month. Thaw in the refrigerator overnight before serving.

Conclusion

This quick and delicious cake roll is a fantastic recipe for anyone short on time but still wanting to impress with a homemade dessert. The combination of the fluffy cake and creamy custard filling is simply irresistible. Try it out this weekend and watch it become a favorite in your household!