Recipe: Appetizing Halloween Kabocha Squash Roll Cake

Halloween Kabocha Squash Roll Cake. Great recipe for Halloween Kabocha Squash Roll Cake. I simplified a recipe I learned in college. Roll out makisu sushi mat as if you were making sushi.

Close both other ends by rolling up or folding over muslin. Open the makisu when roll has cooled. Great recipe for Halloween Kabocha Squash Chiffon Cake. You can cook Halloween Kabocha Squash Roll Cake using 18 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Halloween Kabocha Squash Roll Cake

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

I wanted to make a Halloween-like kabocha squash sweet. 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.

Halloween Kabocha Squash Roll Cake step by step

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!.

Apple and Kabocha Squash Cake step by step. Put the pieces in a microwave-safe container (a silicone steamer, etc.), add some water and cover with plastic wrap (or lid). Puree the squash in a food processor or with a handheld blender thingy. Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal. Kabocha squash have different amounts of moisture.