I made a fun Halloween cake using kabocha squash "Mont Blanc" style cream!- When making the kabocha squash cream, add in the heavy cream a bit at a time and mix. You won't use the whole package, so use the rest for decoration.- If you're using a tip on the piping bag used to pipe out the kabocha squash cream, it's best to pass the cream through a sieve so that you can pipe it out more easily. For 1 cake using a 30 cm [11.8 in] cake pan. Recipe by Nikonikorabu

After many trials, I settled on this recipe.If you beat Step 3 enough, it will become too runny.If your sponge cake tends to not rise well, beat than the usual amount. From that point you should continue to beat for 3 to 5 minutes more♪ The key is to beat hard and get rid of excess air before baking. For 25 x 20 cm [9.8 x 7.9 in] baking sheet. Recipe by kkomugi

I heard that If you use a chiffon sponge. it is easy to roll.Why not make this for a gift?I am not so keen on sweet things so I enjoy this sponge with savoury fillings such as cream cheese and tuna paste..This filling cream is just mildly sweet, so I like it. Recipe by MeguBroaden

Since I like the fluffiness of chiffon cake, I wanted to use it to make a fluffy and moist swiss roll.By adding cornstarch, you can make a fluffy and delicate cake. This is a simple cake so use very fresh eggs. I do not use much sugar so the finished cake is very light, but increase the amount if you like. Use finer granulated sugar. I use heavy cream with 35% fat content. Recipe by Tatsuyuma

My husband and child love chocolate, so I made a chocolate version.You could replace half the amount of cocoa powder with black cocoa powder.If you like it to be sweet, change the amount of sugar for the dough to 70 g.When you peel off the cling film from the cooled spongecake, it might damage the surface but the cream will be on top, so don't worry. Recipe by Rearea cheese

I uploaded this variation ofas a different recipe based on the recommendation of a COOKPAD support member.I just planned on introducing it as a simple variation, but it became its own recipe, and I am happy yet embarrassed about it.This is the same as. Recipe by Nagonyan

I based this recipe on a recipe for matcha dorayaki filled with cream!The swiss roll in the main picture was rolled horizontally.For Step 7, spread the cream on whichever side looks most uneven!Adjust the amount of anko you put in the cream to taste. Recipe by bvivid

I just wanted to come up with a recipe that used drained yogurt.If you're making cream to decorate the outside of the swiss roll, whip it up until it is stiffer than the cream that you spread inside. I recommend low-fat cream.I drained the yogurt down to 70 g from 150 g. Recipe by Akito mama

I finally made a Swiss roll cake without separating the eggs into egg yolk and white that satisfied me I wanted to make it simple just using whipped cream, so I made it carefully, then it was delicious and I am very satisfied.Make sure to warm the eggs. You can also use a double boiler too. Keep mixing the eggs while warming so that it wouldn't harden. Make sure to mix the dough well until it becomes shiny. You will be mixing a lot after adding the flour, so I recommend using low protein cake flour. For one 28x28 baking sheet. Recipe by nyonta

I decorated this cake differently from the one I made for Children's Day, so I posted the recipe. You can make it easily in no time.You can use any kinds of decoration and fruit to put inside.The cake will be nicer if you use powder sugar which doesn't melt easily.If you spread the heavy cream on the whole cake, I think 100 ml won't be enough, so adjust the amount to your liking ;I used a shallow container from the dollar store. For a shallow container which the size size of the bottom is 13×20 cm [7.9 in]. Recipe by Igorin

swiss role with lemon curd