Swiss roll cake with raspberries and creme patisserie

Here is my husband’s favorite cake. Well, one of his top two favorite cakes.

It’s sweet, but not overly so; simple and classic. The homemade creme patisserie is smooth and creamy and the fresh raspberries add the perfect amount of tartness.

I guarantee you, this cake is amazing!

Ingredients

For the creme*:

• 1/3 cup + 1 Tbsp granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 4 egg yolks
• 2 cups milk
• 1 tsp vanilla extract

For the cake**:

• 4 eggs
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tsp vanilla
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Instructions

Creme patisserie:

Whisk or sift together all of the dry ingredients in a saucepan: sugar, cornstarch, and salt.

Separate out four egg yolks into a bowl and whisk them. Add the milk and vanilla to those and whisk thoroughly.

Add the milk and egg mixture into the dry ingredients, whisking to combine completely.

Cook the creme on the stove top at medium / medium-low heat until thickened, stirring continuously.

*This creme recipe was adapted from a boston cream recipe.

**Many thanks to Julie of “Dinner with Julie” for the great sponge cake recipe. Click for the instructions on how to make the cake part of the swiss roll.