Harvest Cake Roll
HALLOWEEN. What a celebration it is in America. I have always enjoyed celebrating it with handmade costumes, artsy markup and decadent food.
This will be my first Halloween in Utah! How exciting!
I cannot believe this is actually my very first cake roll recipe over here, I make them all the time on the weekend. Of course a simpler version 🙂
And k’mon, it is filled with Coconut Cream Cheese, who could resist?
Wishing you all a Spooky Halloween, Bon Appétit!
Harvest Cake Roll
A seasonal roll to delight your guests around the table this Halloween Season.
Equipment
Ingredients
CAKE ROLL
- 3 eggs
- 4 oz (120 g) sugar
- 4 oz (120 g) flour (sifted)
- 1 tsp baking powder
- 3 tbsp water
- black food colorant
- orange food colorant
COCONUT CREAM CHEESE FROSTING
- 8 oz cream cheese (Room Temperature)
- 4 oz butter (Room Temperature)
- 3 cups confectioner sugar
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 cup shredded coconut
Instructions
BASE BATTER
- In your stand mixer, cream the eggs and sugar together on high for about 5min.
- Slowly add the flour and baking powder, beat on high for about 1min.
- Finally add the water, beat on high for 30sec. Set aside.
BLACK AND ORANGE BATTER
- Place two scoops of batter in a small bowl, add the black food colorant and mix well with your mini whisk. Then, using your pastry stand, place it in a pastry bag. Set aside.
- Repeat the above step with the orange food colorant this time.
CAKE ROLL
- Place your Flexipan® on the top of your perforated baking sheet.
- Starting with the black batter, draw diagonal lines, leaving space in between. Then continue with the orange batter. Place in the tray in the freezer until hard, about 1 hour.
- Preheat oven at 425F/225C.
- Take your tray out of the freezer and gently pour the batter over it, using your spatula to cover the entire surface.
- Bake for 5 minutes at 425F/225C. (Every oven heats differently, monitor your cake closely)
- Once your cake is out of the oven, flip it over and roll it with your bonMATâ„¢ and let it cool down for about 20min or so on the kitchen counter.
COCONUT CREAM CHEESE FROSTING
- In your stand mixer, cream the cream cheese and sugar together on high for about 5min.
- Slowly add the confectioner sugar, salt and vanilla. Gently mix on stir and once incorporated, add the coconut and beat on high for about 2min.
ASSEMBLY
- Gently unroll your cake.
- Using your spatula, spread generously your coconut cream cheese frosting all over the cake surface.
- Roll it back using with your bonMAT™ and store in the fridge. Take it out a couple of hours prior to eating. Happy Halloween, Bon Appétit!
Video
Nutrition
Nutrition Facts
Harvest Cake Roll
Amount Per Serving (8 g)
Calories 469
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 94mg31%
Sodium 258mg11%
Potassium 134mg4%
Carbohydrates 77g26%
Fiber 1g4%
Sugar 65g72%
Protein 6g12%
Vitamin A 493IU10%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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