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Custard Roll

Ingredients

*For the sponge:*

Milk — 400 ml (1 ⅔ cups)
Eggs — 4 pcs
Sugar — 2 tbsp (30 g)
Butter — ¼ stick (30 g)
Salt — a pinch
Flour — 1 ½ cups (180 g)

*For the custard cream:*

Milk — 2 cups (500 ml)
Eggs — 2 pcs
Sugar — ½ cup (100 g)
Cornstarch — ⅓ cup (40 g)
Butter — ⅔ stick (70 g)

*Baking pan size:* 13 × 18 in (33 × 45 cm)

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Preparation

#### 1. Custard cream

1. In a bowl, whisk together sugar, eggs, and cornstarch until smooth.
2. Heat the milk in a saucepan, then gradually pour it into the egg mixture in a thin stream, whisking constantly.
3. Return the mixture to the saucepan and cook over low heat for about 1 minute, stirring constantly, until it thickens.
4. Transfer the cream to a bowl and let it cool.
5. Add softened butter and mix until creamy and smooth.

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#### 2. Sponge

1. In a bowl, beat the eggs with sugar and salt. Add the flour and mix.
2. Heat the milk with butter until warm.
3. Pour the warm milk-butter mixture into the egg mixture, whisking until smooth.
4. Line the baking pan with parchment paper, pour in the batter, and spread evenly.
5. Bake in a preheated oven at 375°F / 190°C (top and bottom heat, no fan) for about 25 minutes, until golden.
6. Transfer the baked sponge to a wire rack and let it cool.

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#### 3. Assembly

1. Place the cooled sponge on parchment paper and spread the custard cream evenly on top.
2. Carefully roll it up into a log, wrap it in parchment, and tuck in the edges.
3. Refrigerate for at least 3 hours to allow the cream to set.