Recipe: Perfect Halloween Kabocha Squash Roll Cake

Halloween Kabocha Squash Roll Cake.

You can cook Halloween Kabocha Squash Roll Cake using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Halloween Kabocha Squash Roll Cake

1. It's of Sponge Cake:.
2. You need 40 grams of Cake flour.
3. You need 15 grams of Corn Starch.
4. It's 4 of Eggs.
5. Prepare 70 grams of Sugar.
6. Prepare 1 dash of Vanilla Extract.
7. You need 1 dash of if available Grated lemon peels.
8. Prepare of Wrapping Cream:.
9. You need 200 grams of peeled Kabocha Squash.
10. Prepare 20 grams of Sugar.
11. It's 60 ml of Heavy cream.
12. Prepare 40 grams of Butter.
13. You need of Cream to cover the outside of the roll cake:.
14. It's 150 grams of peeled Kabocha.
15. It's 20 grams of Sugar.
16. It's 14 ml of Heavy cream.
17. It's of Decorations:.
18. It's 1 of Pumpkin, pumpkin seeds etc....

Halloween Kabocha Squash Roll Cake instructions

1. Sift the cake flour and corn starch together..
2. Let's make the sponge cake! Add sugar to the eggs, and mix together just like making meringue (This might take a bit of time.).
3. Add 2 to 1, and mix some more. Add lemon peel and vanilla extract after the mixture is no longer powdery, then briskly mix..
4. Spread parchment paper in a pan, and spread out the batter evenly to the edges of the pan. Bake for 12 minutes at 360F/180C in an oven..
5. Microwave or boil all of the kabocha to cook through, mash and strain the kabocha once it has softened..
6. Let's making the cream filling! Thoroughly whip sugar and heavy cream together. Mix butter into kabocha measured out from Step 5, and whip together..
7. Let's make the topping cream! Whip the remaining kabocha, heavy cream, and sugar together, and place it into a Mont Blanc frosting bag..
8. Use the edge of a knife to cut shallow lines into the cooled dough and spread the filling cream out on top. (Spread it thickly at the front, and make a bit of a mound at the end.).
9. After wrapping, put the overlap at the bottom, and let it sit in the fridge for an hour..
10. Squeeze lots of kabocha squash cream from Step 7 over the roll cake to finish!.