This incredible custard roll combines the comfort of homemade custard with a tender, pancake-like sponge that creates a dessert reminiscent of Napoleon cake and choux pastry. With its silky custard filling wrapped in a soft, absorbent cake layer, this roll offers maximum flavor with minimal effort. Simply pour the batter into a pan, bake, fill, and roll for an impressive dessert that’s perfect for any occasion.
Ingredients
For the Cake Base:
- 400ml (13.5 fl oz / 1⅔ cups) whole milk
- 4 large eggs
- 2 tablespoons (30g / 1 oz) granulated sugar
- 1 teaspoon (5g) vanilla sugar or vanilla extract
- 30g (1 oz / 2 tablespoons) butter
- Pinch of salt
- 180g (6.3 oz / 1½ cups) all-purpose flour
For the Custard Filling:
- 500ml (17 fl oz / 2 cups) whole milk
- 2 large eggs
- 100g (3.5 oz / ½ cup) granulated sugar
- 40g (1.4 oz / ⅓ cup) cornstarch
- 70g (2.5 oz / 5 tablespoons) butter
- 10g (2 teaspoons) vanilla sugar or vanilla extract
- Pinch of salt
- Powdered sugar for dusting
Instructions
Prepare the Custard Filling
- Heat the milk for the custard in a saucepan until warm (this speeds up the cooking process, though you can use cold milk if preferred).
- Whisk together eggs and sugar in a separate bowl until well combined. Add the cornstarch, vanilla sugar, and salt, whisking until smooth.
- Gradually add the warm milk to the egg mixture, whisking constantly to prevent the eggs from curdling. Pour the mixture back into the saucepan.
- Cook the custard over medium heat, stirring constantly, until it comes to a boil. Continue cooking for 1 minute after boiling to ensure the cornstarch is fully cooked.
- Transfer to a clean bowl to cool faster. Add the butter and mix until completely incorporated and smooth.
- Cool the custard by covering with plastic wrap directly touching the surface to prevent a skin from forming. Refrigerate until completely cool, stirring occasionally.
Make the Cake Base
- Preheat your oven to 190°C (375°F). Line a 30cm x 40cm (12″ x 16″) baking sheet with parchment paper, ensuring it goes up the sides.
- Prepare the batter by whisking together eggs, salt, sugar, and vanilla sugar in a large bowl until well combined.
- Add the flour gradually, whisking to create a smooth mixture without lumps.
- Warm the milk slightly and melt the butter in it. Gradually add this mixture to the batter, whisking constantly until you have a smooth, thin batter.
- Pour the batter onto the prepared baking sheet, spreading it evenly to the corners.
- Bake for 25 minutes using top and bottom heat without convection until golden brown and set.
Assemble the Roll
- Cool the cake slightly before carefully transferring it to a clean surface. Remove the parchment paper and let it cool completely.
- Transfer the cooled cake onto a new piece of parchment paper or clean kitchen towel.
- Spread the custard evenly over the cake surface, leaving a small border at one end to prevent overflow when rolling.
- Roll the cake carefully starting from one end, using the parchment paper to help guide the roll. Press gently to ensure a tight roll.
- Wrap the roll in parchment paper or plastic wrap with the seam side down. Secure the ends.
- Refrigerate for 2-3 hours or overnight to allow the roll to set and the flavors to meld.
Serving
- Dust with powdered sugar before serving. Slice with a sharp knife to reveal the beautiful spiral pattern.
Serving and Storage
Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 2-3 hours
Total Time: 3-4 hours
Servings: 8-10 slices
Calories per serving: Approximately 285 calories
Nutrition Information (per serving)
- Protein: 8g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 1g
- Calcium: 150mg
Storage and Tips
Store this custard roll in the refrigerator for up to 3 days, wrapped in plastic wrap or covered with a dome. The cake actually improves after resting, as it absorbs the custard flavors and becomes more tender, similar to Napoleon cake.
This versatile dessert can be made ahead for parties or special occasions. The combination of the soft, pancake-like cake with rich custard creates a texture that’s both familiar and sophisticated, making it perfect for impressing guests while being surprisingly simple to prepare.
The roll is best served chilled and slices beautifully to show off the elegant spiral pattern of cake and custard layers.