Description
A stunning Halloween cake roll featuring delicate pastel colors and decorative patterns, filled with vanilla cream and perfect for festive celebrations.
Ingredients
Scale
- 30g cake flour (1/3 cup)
- 30g butter, softened (2 tbsp)
- 30g icing sugar (2 tbsp + 1 tsp)
- 30g egg whites (approximately 1 egg white)
- Food coloring (pink and black)
- 25g white sugar (2 tbsp)
- 15g cocoa powder (2 tbsp)
- 75g cake flour (3/4 cup)
- 50g milk (3 tbsp + 1 tsp)
- 50g vegetable oil (1/4 cup)
- 4 egg yolks
- 4 egg whites
- 60g white sugar (1/4 cup + 2 tsp)
- 150g heavy cream (2/3 cup)
- 25g white sugar (2 tbsp)
- 1 tsp vanilla extract
Instructions
- Prepare parchment paper large enough for your 25 x 30 cm jelly roll pan
- Combine cake flour, softened butter, icing sugar, and egg whites in medium bowl, whisk until smooth
- Remove one heaping spoonful of batter, place in small bowl, add pink food coloring
- Split remaining batter in half, color one portion black, leave other plain
- Transfer batters into piping bags, pipe desired Halloween pattern onto parchment paper
- Place design on baking sheet, freeze for 1 hour to set completely
- Preheat oven to 160°C/320°F, place frozen design in bottom of cake tin
- Heat milk in small saucepan until steaming, remove from heat
- Whisk egg yolks, oil, and 25g sugar together in medium bowl
- Slowly add hot milk to egg mixture while whisking continuously
- Sift cocoa powder and cake flour into milk mixture, whisk until smooth
- Beat egg whites and 60g sugar in large bowl until stiff peaks form
- Fold meringue into yolk mixture one-third at a time until just combined
- Pour batter into prepared tin, bake for 25 minutes
- Remove from oven, immediately invert onto parchment paper
- Remove baking paper, replace with clean kitchen towel
- Flip cake so towel is underneath, parchment on top
- Roll cake from short end with towel inside, cool completely seam-side down
- Whip heavy cream with sugar until soft peaks form
- Add vanilla extract, continue whipping to stiff peaks
- Unroll cooled cake, remove parchment and towel
- Spread thin cream layer over cake surface, roll following natural curl
- Wrap in plastic wrap, refrigerate minimum 2 hours
- Remove wrap, slice with sharp knife, and serve chilled
Notes
- Room temperature eggs separate more easily and whip to better volume for optimal cake structure
- Freeze your decorative pattern completely to prevent it from mixing into the cake batter during baking
- Roll the cake while still warm to prevent cracking, as the steam keeps it pliable
- Use gentle folding motions when combining meringue to maintain the airiness that creates light texture
- Chill the assembled cake roll overnight for easiest slicing and best flavor development
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: Halloween cake roll, pastel desserts, decorative cake, vanilla cream filling, holiday baking, festive treats, cake roll recipe, Halloween sweets