Boston cream cake roll -

Really…it’s not that hard. Keep reading…. I had some leftover cream filling from my daughters birthday, so in the middle of the night I thought this may be a good way to use it. (aside from eating it with a spoon!)

beat 5 egg whites till stiff, and then beat in 1/4 cup sugar…1 tbs at a time. Your egg whites should look like this.

now, beat those 5 egg yolks along with 1/4 cup sugar and some vanilla until they are thick and a nice buttery shade of yellow. (5 min or so….)

gently fold the two together along with 1/2 cup flour and spread it into a jelly roll pan that had been greased and the bottom is lined with parchment paper.

bake at 350 for 15minutes. During that time put a dishtowel out and dust it with powdered sugar. When the cake is done, slide a knife around the edges, and remove from pan while it’s hot.(I burnt my finger with this one….)

Trim away 1/4 from each side to make it look nice and even. Roll up, starting from the short side.Place on a rack to cool, seam side down

Now, for the filling- mine was leftover but here are some suggestions: vanilla pudding, raspberry/strawberry jam, cool whip, use your imagination! I know it won’t be “Boston” without the creme. But, chocolate goes with a lot. Spread your filling and gently re roll the cake-with out the towel.

I melted chocolate chips and some cream to make the drizzles… but later on I thought that “magic shell” ice cream topping probably would have worked, too. See? Not that hard. And impressive, too. Enjoy.