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.
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