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Halloween Swiss Roll Cake

Halloween Swiss Roll Cake: A Spooky Sweet Treat to Impress

Celebrate Halloween with this visually striking Halloween Swiss Roll Cake, featuring a chocolate sponge and vanilla cream filling that delightfully impresses guests.
Prep Time 1 hour
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 3 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250

Ingredients
  

For the Ghost Batter
  • 60 g cake flour Sifted for better aeration
  • 30 g butter Softened
  • 50 g icing sugar
  • 2 large egg whites Room temperature
  • as needed pink & black food coloring Substitute cocoa powder for darker hues
For the Chocolate Sponge
  • 100 g white sugar (I) Can be substituted with granulated or coconut sugar
  • 40 g cocoa powder Use Dutch-processed for a richer taste
  • 120 ml milk Can be substituted with non-dairy milk
  • 50 ml vegetable oil Alternative oils or melted coconut oil can be used
  • 3 large egg yolks Ensure they are fresh
  • 40 g white sugar (II)
For the Vanilla Cream Filling
  • 300 ml thickened cream Use heavy cream for better stabilization
  • 1 tbsp vanilla bean paste Substitute with pure vanilla extract if unavailable

Equipment

  • Mixing Bowls
  • Hand Mixer
  • Spatula
  • Piping Bag
  • Baking Sheet
  • parchment paper
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. Prepare the Ghost Batter: Line a baking sheet with parchment paper. Combine cake flour, butter, icing sugar, and egg whites in a bowl. Blend until smooth and pipe ghost shapes onto parchment. Freeze for 1 hour.
  2. Make Cake Batter: Preheat oven to 350°F (175°C). Heat milk and whisk together with egg yolks, vegetable oil, and white sugar (I). Sift cocoa powder and cake flour, mix until smooth.
  3. Whip Egg Whites: In a clean bowl, beat egg whites until foamy. Gradually add white sugar (II) and beat until stiff peaks form.
  4. Combine & Bake: Gently fold whipped egg whites into chocolate batter. Pour over frozen ghost design and spread evenly. Bake for 25 minutes.
  5. Cool and Roll: Allow cake to cool a few minutes, then invert onto fresh parchment. Roll up tightly with parchment and allow to cool completely for 30 minutes.
  6. Whip the Cream: Whip cream with icing sugar and vanilla bean paste until stiff peaks form, around 4-6 minutes.
  7. Fill & Chill: Unroll cake, spread whipped cream over surface, roll back up tightly, and refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use chilled tools for whipping cream and avoid overmixing egg whites to maintain volume. Roll sponge while warm to prevent cracking and ensure a tight roll.

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