Directions:
- Prepare the Cake Batter:
- In a saucepan, combine the water, milk, salt, sugar, and butter. Heat over medium until the butter melts.
- Add the flour and stir vigorously until smooth. Continue to cook for 2-3 minutes, stirring constantly.
- Transfer to a bowl and cool slightly.
- Beat in the eggs one at a time, mixing well after each addition until smooth.
- Bake the Cake:
- Preheat oven to 200°C (395°F).
- Spread the batter evenly on a baking tray lined with parchment paper.
- Bake for 30 minutes or until golden brown.
- Remove from the oven and let cool completely.
- Prepare the Custard Filling:
- Whisk together the eggs, sugar, and cornstarch in a bowl.
- Heat the milk and vanilla in a saucepan until just starting to boil.
- Gradually add the hot milk to the egg mixture, whisking constantly.
- Pour back into the saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in the butter until smooth.
- Allow to cool completely.
- Assemble the Cake Roll:
- Once the cake and custard are cooled, spread the custard evenly over the cake.
- Carefully roll up the cake using the parchment paper to guide it.
- Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Serve:
- Dust the cake roll with powdered sugar before serving.
- Slice and serve chilled.
Serving Suggestions:
