Easiest Way to Prepare Homemade Halloween Kabocha Squash Roll Cake

Halloween Kabocha Squash Roll Cake.

To get started with this recipe, we must prepare a few ingredients. You can make halloween kabocha squash roll cake using 18 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Halloween Kabocha Squash Roll Cake:

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

Instructions to make Halloween Kabocha Squash Roll Cake:

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!.

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