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!
Author:Catherine Zhang
Prep Time:30 minutes
Cook Time:25 minutes
Total Time:55 minutes
Yield:1 roll cake 1x
Category:Cake
Method:Easy
Cuisine:Japanese
Ingredients
Scale
Ghost Pattern Batter
30g Cake flour (1/3 cup)
30g Butter, softened (2 tbsp)
30g Icing sugar (2 tbsp1 tsp)
30g Egg whites (approx 1 egg white)
Roll Cake Batter
25 g White sugar (I) (2tbsp)
15g Cocoa powder (2 tbsp)
75g Cake flour (¾ cup)
50 g Milk (3tbsp1tsp)
50 g Vegetable oil (1/4 cup)
4 Egg yolks
4 Egg whites
60 g White sugar (II) (1/4 cup2 tsp)
Vanilla Whipped Cream
150g Thickened cream (2/3 cup)
25g White sugar (2 tbsp)
1 tsp Vanilla extract
Instructions
Ghost Pattern Batter
Prepare a sheet of parchment paper large enough to fit in a 25 x 30 cm pan jelly roll pan
Combine the ingredients in a medium-sized bowl and whisk until smooth
Remove a heaping spoonful and place it in a small bowl, stir in a few drops of pink food coloring
Split the remaining batter in half and color half black, leaving the other half plain
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)
Transfer the design to a baking sheet and place the design in the freezer to set for 1 hour
Cake
Preheat the oven to 160C/320F and place the frozen design in the bottom of your cake tin
Heat the milk in a small saucepan until steaming
Meanwhile, in a medium-sized bowl whisk the egg yolks, oil, and sugar (I) together
Slowly add the hot milk to the egg yolk mixture and whisk
Sift the cocoa powder and cake flour into the milk/yolk mix and whisk until combined
In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
Pour into the lined cake tin and bake for 25 minutes
Remove from the oven and invert onto a sheet of baking paper
Remove the baking paper and replace with a clean kitchen towel
Flip the cake so the towel is on the bottom and the baking paper is on top
Roll the cake from one short end to the other, place seam side down, and allow to cool completely
Vanilla Whipped Cream
In a medium-sized bowl whip the thickened/heavy cream with sugar to soft peaks
Add the vanilla extract and continue whipping until stiff peaks
Assembly
Unroll the cake, then remove the baking paper and kitchen towel
Spread a thin layer of cream over the inside of the cake, then roll the cake following the curl
Wrap the rolled cake in cling wrap and let rest in the fridge for minimum of 2 hours