Halloween Swiss Roll Cale. Buy Swiss Cake Roll at Amazon. This Fall Spice Swiss Roll is the perfect way to celebrate Halloween and the colder winter months. Delicately spiced with cinnamon, nutmeg, ginger, allspice, cloves, and filled with a tangy cream cheese frosting that makes this swiss roll (aka. cake roll or roulade) a great crowd pleaser for Halloween.
A wonderful vanilla sponge cake rolled around a delicious creamy no bake cheesecake filling! Your guests will be impressed when you pull out this showcase of a cake! We were introduced to the Japanese decorated "kawaii" swiss roll cake technique, a popularized trend by the food blogger Junko. You can cook Halloween Swiss Roll Cale using 13 ingredients and 8 steps. Here is how you cook that.
Ingredients of Halloween Swiss Roll Cale
- Prepare of Sponge Cake:.
- It’s 3 of Eggs.
- It’s 70 grams of Sugar.
- Prepare 70 grams of Cake flour.
- Prepare 2 tbsp of Milk.
- You need 1 dash of Vanilla Extract.
- You need of Kabocha Squash Montblanc Cream.
- You need 250 grams of Kabocha.
- It’s 50 grams of Honey.
- You need 50 grams of Sugar.
- You need 1 packages of Heavy Cream (whipped).
- Prepare of Decorations:.
- It’s 1 of chocolate, kabocha seeds, etc. Optional.
Kawaii is defined by the quality of cuteness in the context of Japanese culture. The decorated swill roll concept is based on the French pastry technique called joconde sponge. Featured Brands: PAM, DUNCAN HINES Get creative this Halloween with a fun take on a classic Swiss roll! Whip up our spooky Halloween chocolate cake roll filled with whipped cream, glazed with chocolate frosting and decorated with monster eye cake balls—you're going to be making this one every year!
Halloween Swiss Roll Cale instructions
- Bake the sponge cake: Lay parchment paper into a cake pan, and warm the oven to 340F/170C..
- In a bowl, whisk the eggs and sugar until heavy, sift in the cake flour, and mix. Mix in the milk and vanilla extract as well..
- Pour the sponge cake mixture into the cake pan, bake in the oven for 15 minutes, and let cool..
- Make the kabocha squash cream: Microwave the kabocha squash that has been cut up into dice-shaped cubes, and mix together with the honey and sugar..
- Smash up the mixture from Step 4 until smooth using a food processor or potato masher (strain it if you use a potato masher.).
- Add the whipped heavy cream to Step 5 a bit at a time and mix, turn it into an easily squeezable mixture, and put it into a bag affixed with a Mont Blanc nozzle..
- Add sugar to the remaining heavy cream you used to make the kabocha squash cream (not listed in the ingredients), and sweeten it..
- Cover the sponge cake with the heavy cream from Step 7, and roll it up. Cover the top of the cake with heavy cream, and decorate with the kabocha squash cream..
Halloween Cake Roll Get creative this Halloween with a fun take on a classic Swiss roll! Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm. Swiss Roll is a soft and delicious cake rolled with creamy frostings.
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