Boston Cream Cake Roll

For the Sponge Cake:
4 large eggs, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
For the Pastry Cream Filling:
1 cup whole milk
4 large egg yolks
1/4 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Chocolate Ganache:
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
Optional Toppings:
Powdered sugar, for dusting
Tips:
Be sure to roll the sponge cake while it’s still warm to prevent cracking.
Use a clean kitchen towel dusted with powdered sugar to roll the cake easily.
Allow the pastry cream to cool completely before spreading it onto the sponge cake to prevent it from melting.
Instructions: