🍴 Instructions
1. Make the Sponge
- Preheat oven to 180°C (350°F).
- Line a baking tray with parchment.
- Separate egg whites and yolks.
- Beat egg whites with a pinch of salt until fluffy, then gradually add sugar.
- Add yolks one at a time, mixing gently.
- Sift in flour, cornstarch, and baking powder.
- Fold gently until smooth — don’t deflate the batter.
- Spread evenly in the tray and bake 10–12 minutes, until lightly golden.
2. Prepare for Rolling
- While warm, place cake on a clean towel and roll gently with the towel inside.
- Let cool rolled up — this prevents cracking later.
🍮 3. Make the Custard Filling
- Heat milk in a pot (don’t boil).
- In a bowl, whisk yolks, sugar, and cornstarch.
- Slowly add warm milk, whisking constantly.
- Return mixture to the pot and cook until thick and smooth.
- Remove from heat, stir in butter and vanilla.
- Cover with plastic directly on surface and cool completely.
🍰 4. Assemble
- Unroll the sponge gently.
- Spread custard evenly (leave a little space at edges).
- Roll the cake back up tightly.
- Wrap in plastic and refrigerate at least 2 hours.
🧊 Serve
- Slice and serve chilled, dusted with powdered sugar if you like.
💡 Tips
- Don’t overbake — sponge must stay soft and flexible
- Roll while warm to avoid cracks
- Custard must be cold before filling
- Refrigerate before slicing cleanly
🍫 Variations
- Add cocoa to sponge for chocolate roll
- Add lemon zest to custard
- Fill with whipped cream + fruit
- Add dulce de leche swirl
💬 Engage Your Readers
“Which filling would you choose — vanilla custard, chocolate, or strawberries?”
If you’d like, I can create:
✔ SEO title + meta description
✔ Pinterest caption
✔ Short Reels script
✔ Easy version with store-bought custard
Just tell me, Ashley!
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