Halloween Kabocha Squash Roll Cake

Name: Halloween Kabocha Squash Roll Cake
Cuisine: American
Ingredients: 40 grams Cake flour; 15 grams Corn Starch; 4 Eggs; 70 grams Sugar; 1 dash Vanilla Extract; 1 dash if available Grated lemon peels; 200 grams peeled Kabocha Squash; 20 grams Sugar; 60 ml Heavy cream; 40 grams Butter; 150 grams peeled Kabocha; 20 grams Sugar; 14 ml Heavy cream; 1 Pumpkin, pumpkin seeds etc...

cookpad.japan @cookpad_jp

I simplified a recipe I learned in college.

In Step 4, you should pour the dough from 30 cm above to eliminate air bubbles.
If you do not have a Mont Blanc pastry bag, put the whipped cream in a thick plastic bag, cut 1 cm out of the corner, and squeeze on top. You can also add rum if you wish, and it'll be delicious . Recipe by papikun

I simplified a recipe I learned in college.

cookpad.japan @cookpad_jp

I simplified a recipe I learned in college.

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Ingredients

Sponge Cake:
40 gramsCake flour
15 gramsCorn Starch
4Eggs
70 gramsSugar
1 dashVanilla Extract
1 dashif available Grated lemon peels
Wrapping Cream:
200 gramspeeled Kabocha Squash
20 gramsSugar
60 mlHeavy cream
40 gramsButter
Cream to cover the outside of the roll cake:
150 gramspeeled Kabocha
20 gramsSugar
14 mlHeavy cream
Decorations:
1Pumpkin, pumpkin seeds etc...

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Steps

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!