How to Cook Delicious Halloween Kabocha Squash Roll Cake

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Halloween Kabocha Squash Roll Cake. Food you never knew you wanted. Your favourite restaurants and takeaways available on Deliveroo. Great recipe for Halloween Kabocha Squash Roll Cake.

Halloween Kabocha Squash Roll Cake While I was making a lot of sweets using kabocha squash, I adapted this certain recipe I made before, "Cinnamon & Apple Pancake Mix Cake in a Frying Pan", wondering what it'll taste like if I combine apple and kabocha. Great recipe for Halloween Kabocha Squash Chiffon Cake. I wanted to make a Halloween-like kabocha squash sweet. You can have Halloween Kabocha Squash Roll Cake using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Halloween Kabocha Squash Roll Cake

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

Be sure to make a firm meringue. If you steam the kabocha squash, the nutrition in it will become nice and concentrated. The cake is very moist, and doesn't taste strongly of kabocha. Mix granulated sugar and water in a.

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!.

Scoop out the seeds and cut into chunks. I made these for Halloween this year. Make the cookie dough as firm and thick as you like. You can adjust the firmness by tweaking the amounts of water and flour used. Feel free to adjust the amount of oil and syrup.