Halloween Pumpkin Roll Cake
Category: Desserts
Serves: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin | 250g |
| Eggs | 3 |
| Egg yolk | 1 |
| Honey | 20g |
| Sugar | 90g |
| All-purpose flour | 80g |
| Potato starch | 20g |
| Ground cinnamon | 3g |
| Nutmeg | To taste |
| Whole milk | 380g |
| Condensed milk | 200g |
| Cornstarch (Maizena) | 60g |
| Egg yolks | 3 |
| White chocolate | 100g |
| Orange zest | 1 |
| Pumpkin (for glaze) | 120g |
| Orange juice | 35g |
| Powdered sugar | 280g |
| Dark chocolate | 50g |
Instructions:
Step 1: Prepare the Pumpkin Roll Cake Base
Begin by preparing the pumpkin. Remove the seeds and stringy bits, then slice the pumpkin into wedges. Place the wedges on a baking tray lined with parchment paper and cover them with aluminum foil. Bake until the pumpkin softens. Once cooled, transfer the flesh to a blender, add freshly grated nutmeg, and blend until smooth.
Step 2: Prepare the Sponge Cake Mixture
In a stand mixer with a whisk attachment, combine 3 whole eggs and 1 egg yolk with honey. Add the remaining sugar and mix until well incorporated. Sift the pumpkin puree through a fine mesh sieve into the mixture to remove any excess moisture. Carefully mix everything together, ensuring you donβt deflate the batter.
Step 3: Bake the Pumpkin Cake
Grease a 30×40 cm baking tray and line it with parchment paper. Pour the batter into the tray and spread it evenly with a spatula. Bake in a preheated oven at 200Β°C (180Β°C for fan oven) for about 18 minutes or until a toothpick comes out clean. Once baked, immediately invert the cake onto a fresh piece of parchment paper on a cutting board. This helps retain moisture, keeping the sponge flexible and easy to roll.
Step 4: Make the Cream Filling
For the cream, heat both whole milk and condensed milk in a saucepan over low heat. Whisk them together until fully combined. Gradually add the egg yolks one at a time, mixing thoroughly after each addition. Sift the cornstarch into the mixture and stir to ensure it’s fully dissolved. Continue to cook the mixture over low heat, stirring constantly. Once the mixture has thickened, add the grated orange zest and white chocolate pieces. Stir until the chocolate melts completely. Remove from heat and transfer the cream to a shallow dish, covering it with plastic wrap placed directly on the surface to avoid forming a skin. Let it cool to room temperature before chilling in the fridge.
Step 5: Prepare the Orange Glaze
Take 120g of the roasted pumpkin and pass it through a fine sieve. Add powdered sugar to the pumpkin puree and mix until well combined. Chill this glaze in the fridge to cool.
Step 6: Assemble the Roll
Once the sponge cake and cream filling have cooled, carefully remove the sponge from the parchment paper and place it on a clean surface lined with plastic wrap. Spread the cream evenly over the entire surface of the cake, leaving a small border around the edges. Using the plastic wrap to help, gently roll the cake from the longer side to create a tight roll. Refrigerate the roll for at least 1 hour to allow it to set.
Step 7: Glaze the Roll
After the roll has chilled, remove it from the fridge and place it on a cooling rack over a clean tray. Spoon the chilled orange glaze over the top of the roll, letting it drip down the sides to fully coat the surface. Return the roll to the fridge for at least 1 hour to allow the glaze to harden.
Step 8: Prepare the Chocolate Spider and Web Decorations
While the roll chills, melt the dark chocolate by placing it in a heatproof bowl over simmering water (double boiler method). Stir the chocolate until fully melted and smooth. Draw spider shapes (about 3 cm in size) and webs on a piece of parchment paper using a pencil, keeping them spaced out. Flip the paper over so the drawings are on the bottom. Using a piping bag, carefully fill in the outlines with the melted dark chocolate. Chill the decorated parchment paper in the fridge for at least 1 hour.
Step 9: Decorate the Roll
Once the chocolate decorations are set, carefully peel them off the parchment paper, using a spatula to assist. Place the chocolate spiders and webs on top of the pumpkin roll as a spooky Halloween touch.
Step 10: Final Chill and Serve
Allow the decorated roll to chill in the fridge for an additional hour to ensure the glaze and decorations set. Once ready, slice the roll into pieces and serve!
Tips and Variations:
- Make it gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
- Add nuts: For a crunchy texture, add chopped walnuts or pecans to the cream filling.
- Flavor twist: Add a touch of vanilla extract or a pinch of ginger to the cream filling for a slightly different flavor profile.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 300 |
| Protein | 5g |
| Fat | 15g |
| Carbohydrates | 35g |
| Fiber | 3g |
| Sugars | 20g |
| Sodium | 50mg |
This Halloween Pumpkin Roll Cake is the perfect dessert to celebrate the spooky season! With a deliciously spiced pumpkin sponge and a creamy, citrus-infused filling, itβs a treat that will delight guests of all ages. The chocolate spider decorations add a fun and festive touch, making it a standout centerpiece for your Halloween party. Enjoy!
