Ingredients
Equipment
Method
Step-by-Step Instructions
- 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.
- 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.
- Whip Egg Whites: In a clean bowl, beat egg whites until foamy. Gradually add white sugar (II) and beat until stiff peaks form.
- Combine & Bake: Gently fold whipped egg whites into chocolate batter. Pour over frozen ghost design and spread evenly. Bake for 25 minutes.
- 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.
- Whip the Cream: Whip cream with icing sugar and vanilla bean paste until stiff peaks form, around 4-6 minutes.
- Fill & Chill: Unroll cake, spread whipped cream over surface, roll back up tightly, and refrigerate for at least 2 hours before serving.
Nutrition
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.