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 đ
And k’mon, it is filled with Coconut Cream Cheese, who could resist?
Wishing you all a Spooky Halloween, Bon AppĂŠtit!
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 FlexipanÂŽ 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 bonMAT⢠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 AppÊtit!
YouTube Video
Nutrition
Serving: 8g | Calories: 469kcal | Carbohydrates: 77g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 94mg | Sodium: 258mg | Potassium: 134mg | Fiber: 1g | Sugar: 65g | Vitamin A: 493IU | Calcium: 91mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
