Spooky Swiss Roll

You can make this adorable Spooky Swiss roll for your Halloween party! I am in love the the “cartoon cake” look and tried to make this into a cartoon pumpkin cake. The pumpkin spice butter icing is to die for and I added in some caramel to highlight my design, but you could fill your Swiss roll with fresh cream and jam or any other filling that takes your fancy.

To maximise your pattern make your colours really bright and if they don’t “pop” you can always cartoon-ify them. I decorated with piped butter icing and some macaron pumpkins. For the macaron recipe have a look here and for our Pumpkin spice recipe look here.

Swiss roll goes stale quite quickly, but because they are quick to make, you can prepare it on the day that it will be eaten.

Spooky Swiss Roll

Julie Donald

A fun and easy variation on the classis Swiss Roll, with pumpkin spice and caramel filling

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Baking

Servings 10

Ingredients

  

For the Swiss roll

• 4 eggs separated
• 180 ml caster sugar
• 5 ml vanilla essence or other flavouring
• 180 ml cake flour
• 5 ml baking powder
• 2.5 ml salt

Pumpkin spice butter icing and caramel filling

• 250 g butter
• 500 g icing sugar room temperature
• 30 ml pumpkin spice
• splash milk
• 200 g caramel filling about half a tin

Decoration

• 5 orange/white macarons optional

Instructions

 

To make the Swiss Roll

• Line a Swiss Roll pan with kitchen paper and grease lightly. If creating a pattern see notes below
• Whisk the egg yolks and caster sugar until thick and pale. Add the vanilla essence or other flavouring.
• In a separate bowl whisk the egg whites to the stiff peak stage.
• Sift the flour, baking powder and salt into the egg yolk mixture and fold in gently with metal spoon, then fold in the egg whites, also with a metal spoon until everything is incorporated.
• Pour the mixture into the pan and bake at 180°C for 10 – 15 minutes or until the cake is firm (no not over bake as this will lead to cracking).
• While the cake is baking prepare a clean tea towel by sprinkling caster sugar onto the tea towel. As soon as you remove the cake from the oven invert the tin over the sugared tea towel.
• Ease the cake out of the tin and remove the paper. Roll up immediately. Leave rolled in the towel to cool

To make a pattern on the outside of the Swiss Roll

• Place your template under the baking paper and colour a little of the batter to the colours desired. Load each colour into a small piping bag.
• Trace over the pattern and remove the paper template. Place the tin in the freezer to firm the pattern completely.
• Pour the batter over the frozen pattern and bake as above.
• To maximise your design, do not prepare the tea towel with caster sugar, just lay out a clean tea towel. Turn the cake out of the pan onto a board, peel off the lining, then turn the cake over onto the tea towel so that the pattern is facing down when you start rolling.
• To download the pumpkin pattern for free: http://juliedonald.co.za/product/spooky-swiss-roll-pumpkin-template/

Filling and finishing

• Prepare the butter icing by creaming the butter, icing sugar, spice mix and milk until light and creamy (about 5 minutes)
• Unroll the Swiss roll and spread the butter icing evenly. Then spread the caramel over the top. Roll up and trim the ends neatly.
• Decorate the top with "macaron pumpkins" or highlight your design by outlining the pattern with black butter icing as desired.

Keyword Halloween, pumpkin spice, Swiss roll