Halloween Swiss Roll Cale Recipe by cookpad.japan
Cooking Instructions 1 Bake the sponge cake: Lay parchment paper into a cake pan, and warm the oven to 340F/170C. 2 In a bowl, whisk the eggs and sugar until heavy, sift in the cake flour, and mix. Mix in the milk and vanilla extract as well. 3 Pour the sponge cake mixture into the cake pan, bake in the oven for 15 minutes, and let cool. 4 Make the kabocha squash cream: Microwave the kabocha squash that has been cut up into dice-shaped cubes, and mix together with the honey and sugar. 5 Smash up the mixture from Step 4 until smooth using a food processor or potato masher (strain it if you use a potato masher.) 6 Add the whipped heavy cream to Step 5 a bit at a time and mix, turn it into an easily squeezable mixture, and put it into a bag affixed with a Mont Blanc nozzle. 7 Add sugar to the remaining heavy cream you used to make the kabocha squash cream (not listed in the ingredients), and sweeten it. 8 Cover the sponge cake with the heavy cream from Step 7, and roll it up. Cover the top of the cake with heavy cream, and decorate with the kabocha squash cream. 1 Bake the sponge cake: Lay parchment paper into a cake pan, and warm the oven to 340F/170C. 1 Bake the sponge cake: Lay parchment paper into a cake pan, and warm the oven to 340F/170C. 2 In a bowl, whisk the eggs and sugar until heavy, sift in the cake flour, and mix. Mix in the milk and vanilla extract as well. 2 In a bowl, whisk the eggs and sugar until heavy, sift in the cake flour, and mix. Mix in the milk and vanilla extract as well. 3 Pour the sponge cake mixture into the cake pan, bake in the oven for 15 minutes, and let cool. 3 Pour the sponge cake mixture into the cake pan, bake in the oven for 15 minutes, and let cool. 4 Make the kabocha squash cream: Microwave the kabocha squash that has been cut up into dice-shaped cubes, and mix together with the honey and sugar. 4 Make the kabocha squash cream: Microwave the kabocha squash that has been cut up into dice-shaped cubes, and mix together with the honey and sugar. 5 Smash up the mixture from Step 4 until smooth using a food processor or potato masher (strain it if you use a potato masher.) 5 Smash up the mixture from Step 4 until smooth using a food processor or potato masher (strain it if you use a potato masher.) 6 Add the whipped heavy cream to Step 5 a bit at a time and mix, turn it into an easily squeezable mixture, and put it into a bag affixed with a Mont Blanc nozzle. 6 Add the whipped heavy cream to Step 5 a bit at a time and mix, turn it into an easily squeezable mixture, and put it into a bag affixed with a Mont Blanc nozzle. 7 Add sugar to the remaining heavy cream you used to make the kabocha squash cream (not listed in the ingredients), and sweeten it. 7 Add sugar to the remaining heavy cream you used to make the kabocha squash cream (not listed in the ingredients), and sweeten it. 8 Cover the sponge cake with the heavy cream from Step 7, and roll it up. Cover the top of the cake with heavy cream, and decorate with the kabocha squash cream. 8 Cover the sponge cake with the heavy cream from Step 7, and roll it up. Cover the top of the cake with heavy cream, and decorate with the kabocha squash cream. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... British Bangers and Mash Stuffed cherry tomatoes twice cooked tater wedges Café-style Salmon Roe and Salmon Rice Bowl So Easy! Oven Baked Salmon Hamburger Steak Sticks Shaped Like Horsetails Brussels Sprouts sauteed with garlic and red bell pepper lobster twice cooked For Bentos! Sweet Potato Chakin Shibori Eggplant and Tomato Pasta British Bangers and Mash Stuffed cherry tomatoes twice cooked tater wedges Café-style Salmon Roe and Salmon Rice Bowl So Easy! Oven Baked Salmon Hamburger Steak Sticks Shaped Like Horsetails Brussels Sprouts sauteed with garlic and red bell pepper lobster twice cooked For Bentos! Sweet Potato Chakin Shibori Eggplant and Tomato Pasta