Halloween Cake Roll
Take your cake roll to the next level with this cute ghost-decorated Halloween cake roll. Made from light chocolate sponge cake and vanilla whipped cream it's spooky and delicious!
- Prep time
- 30 min
- Cook time
- 25 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 30 g Cake flour (1/3 cup)
- 30 g Butter, softened (2 tbsp)
- 30 g Icing sugar (2 tbsp 1 tsp)
- 30 g Egg whites (approx 1 egg white)
- 25 g White sugar (I) (2tbsp)
- 15 g Cocoa powder (2 tbsp)
- 75 g Cake flour (3/4 cup)
- 50 g Milk (3tbsp 1tsp)
- 50 g Vegetable oil (1/4 cup)
- 4 Egg yolks
- 4 Egg whites
- 60 g White sugar (II) (1/4 cup 2 tsp)
- 150 g Thickened cream (2/3 cup)
- 25 g White sugar (2 tbsp)
- 1 tsp Vanilla extract
Instructions
- 1
Prepare a sheet of parchment paper large enough to fit in a 25 x 30 cm pan jelly roll pan
- 2
Combine the ingredients in a medium-sized bowl and whisk until smooth
- 3
Remove a heaping spoonful and place it in a small bowl, stir in a few drops of pink food coloring
- 4
Split the remaining batter in half and color half black, leaving the other half plain
- 5
Transfer the batters into piping bags and pipe the batter onto a sheet of baking paper in your desired pattern (you can place a template of the design you’d like beneath the baking paper and trace it)
- 6
Transfer the design to a baking sheet and place the design in the freezer to set for 1 hour
- 7
Preheat the oven to 160C/320F and place the frozen design in the bottom of your cake tin
- 8
Heat the milk in a small saucepan until steaming
- 9
Meanwhile, in a medium-sized bowl whisk the egg yolks, oil, and sugar (I) together
- 10
Slowly add the hot milk to the egg yolk mixture and whisk
- 11
Sift the cocoa powder and cake flour into the milk/yolk mix and whisk until combined
- 12
In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
- 13
Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
- 14
Pour into the lined cake tin and bake for 25 minutes
- 15
Remove from the oven and invert onto a sheet of baking paper
- 16
Remove the baking paper and replace with a clean kitchen towel
- 17
Flip the cake so the towel is on the bottom and the baking paper is on top
- 18
Roll the cake from one short end to the other, place seam side down, and allow to cool completely
- 19
In a medium-sized bowl whip the thickened/heavy cream with sugar to soft peaks
- 20
Add the vanilla extract and continue whipping until stiff peaks
- 21
Unroll the cake, then remove the baking paper and kitchen towel
- 22
Spread a thin layer of cream over the inside of the cake, then roll the cake following the curl
- 23
Wrap the rolled cake in cling wrap and let rest in the fridge for minimum of 2 hours
- 24
Remove, slice, and serve!