FOOD

Spooky Skull Swiss Roll

A delicate vanilla Swiss roll cake with a cool skull pattern and a chocolate cheesecake filling.

FOOD

Spooky Skull Swiss Roll

A delicate vanilla Swiss roll cake with a cool skull pattern and a chocolate cheesecake filling.

Ingredients

  • Pattern Batter
  • 2/3 cup all purpose flour
  • 1/2 cup powdered sugar
  • 3tbl room temperature butter
  • 3 egg whites at room temperature
  • 1/4tsp vanilla extract
  • 1 to 2 tbl water to thin the batter down, as needed, or use freshly squeezed lemon juice instead
  • 3 drops orange food gel
  • 5 drops black food gel
  • Orange cake
  • Unsalted butter, for pans
  • 1 1/2 cup cake flour
  • 6 large eggs, separated
  • 3/4 cup plus 6 tablespoons granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt
  • Confectioners' sugar, for dusting
  • 5 drops orange food gel
  • Frosting
  • 250g cream cheese, softened
  • 250g unsalted butter, softened
  • 1 cup powdered sugar
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • 1 tbsp greek yogurt

Steps

  1. Line a 7” x 12” jelly roll pan with baking paper. Set aside.
  2. Add the powdered sugar and softened butter to a mixing bowl and beat until creamy. Add the egg whites and vanilla and continue mixing until well combined. Lastly, add the flour and mix until combined.
  3. Add 1 tbsp of the mixture into a small bowl and add orange food gel. Mix until well combined. Add black foo gel to the rest of the batter and mix until evenly coloured.
  4. Pleace the orange and black batter into two separate piping bags.
  5. Place the template print out underneath the baking paper and use the orange batter to pipe the eyes, nose and teeth of the skull. Place in the freezer for 30 min and allow to set.
  6. Take out of the freezer and then use the black batter to pipe the rest of the skull head. Place in the freezer.
  7. To make the rest of the swiss roll batter add the egg yolks, sugar, salt and vanilla extract into a large mixing bowl and mix until the mixture goes pale in colour.
  8. In a separate bowl, add the egg whites and beat until they become frothy and form soft peaks. Slowly add the remaining 6 tbsp of sugar while beating on high speed. Continue beating until they form stiff peaks and the meringue becomes thick and glossy.
  9. Add the meringue into the egg yolk mixture in three lots, gently folding in each time.
  10. Sift the flour into the egg mixture in three goes and gently fold in each time. It’s at this time that you also want to add the orange food gel.
  11. Once the batter is done, take the skull pattern out of the freezer and spray your baking tray with oil spray. Place the pattered baking paper on the baking pan and then pour your orange batter over the pattern.
  12. Bake on 350F for 20 min.
  13. While the cake is baking, prepare the frosting by adding all the ingredients into a large mixing bowl. Beat on slow speed to begin with and then beat on high speed until mixture is smooth.
  14. Once the cake has baked, run a knife around the sides of the pan. Invert onto a kitchen towel dusted with confectioners' sugar; remove parchment. Lightly dust with confectioners' sugar using a sieve. Using the towel and starting at a short end, roll up cake and towel. Let cool completely, seam side down.
  15. Unroll cake. Spread the frosting on top of cake, leaving a 1/2-inch border. Starting at a short end that has no pattern, roll up cake without towel. Wrap jelly roll cake in towel. Transfer to baking sheet, seam side down to maintain cylindrical shape. Refrigerate at least 30 minutes and up to 3 hours. Serve.

Introducing Trips by Tastemade. Details here.