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Learn how to make a Halloween cake roll from scratch in this fun and colorful cake roll tutorial.
Items used in this cake roll recipe:
1 cup flour (120g)
1 teaspoon baking powder (5mL)
1/2 teaspoon salt (2.5mL)
4 eggs
1 cup granulated sugar (200g)
1 teaspoon lemon juice (5mL)
1/4 cup milk (hot) (60mL)
Green, purple, orange and black gel paste
Cherry pie filling
Chocolate Halloween shapes (skulls, tombstones, bones) or gummy body parts/creepy crawlies
Melted chocolate
Chocolate cookie crumbs
Combine the flour, baking powder and salt. Mix and set aside. In a stand mixer, whip the eggs, sugar and lemon juice until thick. Heat the milk and slowly add it to the egg mixture and whip until very thick.
Divide batter equally into four bowls and colour each bowl with gel paste separately. Place each amount of batter into a piping bag for piping.
Spray a jelly roll pan with non-stick spray and line with wax paper. Spray the paper as well. Starting with one colour, cut a small amount of the bag tip off, and pipe a straight line following the edge of the pan. Repeat using the next colour, until the pan is filled up.
Bake at 375F for 10 minutes.
Remove from oven and immediately invert onto a piece of parchment paper. Gently roll the cake up, with the parchment paper, starting at one end, and set aside to cool.
When cooled unroll cake and fill with cherry pie filling. Re-roll cake (without parchment inside) and place on the cake roll on a plate or platter. Finish decorating the cake roll as desired using Halloween chocolates or candies.
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