- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Medium
2 Hours, 45 Minutes
Diets 
1 and 1/2 cups soy milk
pinch of salt
1/2 cup sugar
2 tablespoons vanilla sugar
1 carton Gefen Non-dairy Whipped Topping (8 ounces)
2 egg yolks
3 tablespoons cornstarch
1 tablespoon margarine
1/2 teaspoon Gefen Vanilla Extract
4 eggs, separated
3/4 cup sugar, divided
1 teaspoon lemon juice
3/4 cup Glicks Flour
1 teaspoon baking powder
1 cup confectioner’s sugar
2 tablespoons Gefen Cocoa
2 tablespoons oil
2 tablespoons hot water
1 tablespoon corn syrup
1 teaspoon Gefen Vanilla Extract
Pour soy milk into a medium-sized saucepan. Add salt, sugar, and vanilla sugar. Heat over medium heat; do not stir!
Meanwhile, in a separate bowl, combine whipped topping, egg yolks, and cornstarch. When the milk comes to a boil, remove ¼ cup of heated milk, and quickly whisk it into the egg mixture to temper the eggs. Pour the mixture back into the saucepan and stir constantly. Cook for one minute, until custard thickens.
Remove from heat and stir in margarine and vanilla extract. Transfer to a medium-sized bowl, and cover with plastic wrap to prevent a skin from forming. Place in refrigerator until cake is ready.
Preheat the oven to 350°F. In a mixer bowl, beat egg whites until stiff. Add in ½ cup sugar and beat. Add yolks individually, beating after each addition. Add ¼ cup sugar and lemon juice. Beat until light and fluffy. At low speed, gradually add flour and baking powder.
Line a cookie sheet with Gefen Parchment Paper. Spread the batter onto the sheet and bake for 12 minutes. Remove from oven, and turn onto a clean towel that is dusted with powdered sugar. Roll the short side up immediately. Allow to cool completely.
In a small bowl, combine chocolate glaze ingredients and whisk until smooth. Drizzle over the top of the roll.
Refrigerate until serving.
When the cake is cool, gently unroll it. Spread cooled custard filling on it and gently roll back up. Place the cake seam-side down on a serving tray.
How Would You
Rate this recipe?
Please log in to rate
Boston Cream Pie Roll Can the cake be made with potato flour, and, when rolling the cake, should it be with the baking paper? (Meaning to roll it with the baking paper initially, and then peeling off the paper as it is being unrolled in order to spread the cream). I want to try it for my granddaughters Bat Mitzvah and she and her mother both have gluten issues. Also what size baking pan or sheet? Thanks!
This was amazing! Much easier than expected and the glaze is fantastic!