Halloween Cake Roll

Halloween ghost chocolate swiss roll cake with vanilla whipped cream

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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!



Ghost Pattern Batter

  • 30g Cake flour (1/3 cup)
  • 30g Butter, softened (2 tbsp)
  • 30g Icing sugar (2 tbsp 1 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 (3tbsp 1tsp)
  • 50 g Vegetable oil (1/4 cup)
  • 4 Egg yolks
  • 4 Egg whites
  • 60 g White sugar (II) (1/4 cup 2 tsp)

Vanilla Whipped Cream

  • 150g Thickened cream (2/3 cup)
  • 25g White sugar (2 tbsp)
  • 1 tsp Vanilla extract


Ghost Pattern Batter

  1. Prepare a sheet of parchment paper large enough to fit in a 25 x 30 cm pan jelly roll pan
  2. Combine the ingredients in a medium-sized bowl and whisk until smooth
  3. Remove a heaping spoonful and place it in a small bowl, stir in a few drops of pink food coloring
  4. Split the remaining batter in half and color half black, leaving the other half plain
  5. 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)
  6. Transfer the design to a baking sheet and place the design in the freezer to set for 1 hour


  1. Preheat the oven to 160C/320F and place the frozen design in the bottom of your cake tin
  2. Heat the milk in a small saucepan until steaming
  3. Meanwhile, in a medium-sized bowl whisk the egg yolks, oil, and sugar (I) together
  4. Slowly add the hot milk to the egg yolk mixture and whisk
  5. Sift the cocoa powder and cake flour into the milk/yolk mix and whisk until combined
  6. In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
  7. Fold the meringue mixture into the yolk mixture 1/3rd at a time until just combined
  8. Pour into the lined cake tin and bake for 25 minutes
  9. Remove from the oven and invert onto a sheet of baking paper
  10. Remove the baking paper and replace with a clean kitchen towel
  11. Flip the cake so the towel is on the bottom and the baking paper is on top
  12. Roll the cake from one short end to the other, place seam side down, and allow to cool completely

Vanilla Whipped Cream

  1. In a medium-sized bowl whip the thickened/heavy cream with sugar to soft peaks
  2. Add the vanilla extract and continue whipping until stiff peaks


  1. Unroll the cake, then remove the baking paper and kitchen towel
  2. Spread a thin layer of cream over the inside of the cake, then roll the cake following the curl
  3. Wrap the rolled cake in cling wrap and let rest in the fridge for minimum of 2 hours
  4. Remove, slice, and serve!
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