How to Prepare Homemade Halloween Kabocha Squash Roll Cake

Halloween Kabocha Squash Roll Cake.

To begin with this recipe, we have to first prepare a few components. You can make halloween kabocha squash roll cake using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Halloween Kabocha Squash Roll Cake:

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