Spread the dough evenly in a baking form lined with parchment paper.
Bake at 200°C (392°F) for 30 minutes.
Allow the cake to cool.
For the Custard Filling:
In a bowl, whisk 2 eggs with sugar and cornstarch.
In a saucepan, heat milk with vanilla until it thickens.
Remove from heat, add the egg mixture, and stir until it thickens.
Add butter and mix until melted.
Spread the custard evenly over the cooled cake.
Carefully roll up the cake.
Refrigerate for 1 hour.
Dust with powdered sugar before serving.
Enjoy your delicious cake roll!
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