Halloween Roll Cake
The Halloween baking continues my friends! This week I made Halloween Roll Cake with whipped cream filling ( you may use this American buttercream recipe). You might be thinking its the ghosts that make this cake spooky, but in actual fact, it’s something else…
The really spooky part about this cake is how much of your soul gets sucked out of you while trying to make it. I had it in my head that this cake would be really simple to make. I’m not sure where I got that idea, but I was clearly out of my mind when it came to me.
It’s not that this Halloween Roll Cake is particularly complicated, it’s just a bit time consuming and results in a lot of dishes being created. Unless you’re a more experienced baker, I would recommend making this on a lazy weekend day, when you’re feeling particularly zen and have lots of time to spare. I would not recommend rushing through it in an evening after work, like I attempted to do.
To make Halloween Roll Cake you need :
- 6 egg yolks
- 4 Tbsp. sugar
- 4 Tbsp. vegetable oil
- 4 Tbsp. whole milk
- 2 tsp. vanilla extract
- 1 cup all purpose flour
- 2 Tbsp. cornstarch
- 6 egg whites
- 1/2 tsp. vinegar
- 4 Tbsp. sugar
Whipped Cream Ingredients:
- 1 cup heavy whipping cream
- 2 1/2 Tbsp. confectioners sugar
- dash of salt
- 1 tsp. vanilla
Halloween Roll Cake Directions:
Preheat the oven to 375 degrees and grease a baking sheet with cooking spray and line with parchment paper. If you are using a pan that is 9″ by 13″ or smaller you can cut this recipe in half.
Whisk together the egg yolks and sugar until smooth. Keep the egg whites! We will need them later.
Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.
Sift in the flour and cornstarch to the wet ingredients. then whisk until the batter is nice and smooth.
In the bowl of a stand mixer fit with a whisk attatchment, whisk the 6 egg whites until frothy. Then slowly add in the sugar and vinegar.
Whisk the egg whites until stiff peaks form.
Fold the egg whites into the batter until everything is fully combined.
Separate the batter into bowls if you decide to color and design the parchment paper. In the video above I show an example of designs.
Pipe your designs if necessary then pour the remaining batter on top. Slam the pan on the counter a few times to pop air bubbles then bake for 10-12 minutes.
While the cake bakes, prepare a lightly damp rag to roll the cake in as soon as it comes out of the oven.
If you piped a design on the bottom of the cake then you will need to make sure to roll it with the bottom side facing outward.
Place the cake on the damp kitchen rag and slowly peel off the parchment paper off.
Roll up the cake using the damp rag and let it sit and cool for about 1 hour. Refer to the video above for help with these steps.
While the cake cools, you can prepare the whipped cream.
In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
Once the cake has cooled, unravel it and fill it with the whipped cream until it is evenly spread.
Re roll the cake then chill for about 15-20 minutes before enjoying.
Enjoy your Halloween Roll Cake