Chocolate Pumpkin Cake Roll Recipe

Here We Go!

Kitchen Supplies:
Wax Paper
Cling Wrap
Clean Dish Towel
Baking Sheet
Spatula
Whisk or mixer
Three medium to large bowls
Separator bowls (for colours)
Plastic bag or piping bag or decorators bottle

Pumpkin Pattern
1 Egg
2 Tablespoons Sugar
1/3 Cup Flour
1 Tablespoon Melted Butter
Orange Food Colouring
Green Food Colouring

The Cake
4 Eggs, Separate whites and yolks
1 Tablespoon Sugar
1/2 Cup Sugar
1/4 Cup Butter, Melted
1/2 Cup Flour
1/4 Cup Cocoa Powder

Icing
I used store bought for today but will update with a new recipe soon!!

Instructions:
Preheat the oven to 400 degrees.

In a bowl combine 1 egg, 2 Tablespoons of Sugar, 1/3 cup of Flour, 1 Tablespoon Melted Butter, Mix well.

Using two of the separator bowls, Separate 1 Tablespoon of batter and add the Green food colouring, to your colour liking. Add the remaining batter into the other bowl and mix with the Orange food colouring, to the colour of your preferred pumpkin :). 

Separate into the decorating bag or bottle.

My Colours!!! Yay Pumpkins!!!

Set up your baking sheet with the waxed paper, you can use a template if you like, place it underneath the paper and trace with your batter colours. I like to free hand but I may try a template with a more delicate design in the future.

All Ready to go!!

Pumpkin Pumpkin Pumpkin!!!

What design  did you choose???? Hearts, Swirls, Dots, Flags, Faces, Notes, Story?? 

Please Share I would love to hear about it! 

Now that you have your decorative batter all set up place the pan in the freezer for about 20 mins, while you make the sponge cake.

Bring out the other big bowl and your mixer or whisk. Combine the 4 egg whites and 1 Tablespoon of Sugar. Mix on medium speed until they form soft peaks, a few minutes.

Yolks with the whites whipping away

While the machine is going, whisk by hand the egg yolks and 1/2 a cup of sugar until the egg yolks are a pale colour. Whisk in the 1/4 cup of melted butter.

Whipping is done and the yolks are done :)

Now fold in the whipped egg whites into the yolk and add the flour and cocoa powder and combine slowly. Do not over mix.

You are so close!! Are you getting excited???

Remove the baking sheet from the freezer and carefully spread the batter over the frozen pumpkin pattern. Gently spread the batter evenly on the baking sheet.

Bake for 7-8 minutes, do not over bake or the cake will crumble.

***I was too excited to roll at this point and I forgot to take pictures. ***

***I will update on my next try!!!***

Carefully remove the cake from the oven. Lay wax paper down and gently flip your cake out on top of it revealing your design!!!. Now lay your towel down on top of the cake and use the wax paper and the towel to flip the cake back down so the decorated side is down.

Carefully roll the towel and the cake together while it is warm and allow to cool for 30 minutes. Next unroll the cake and fill with Icing of your choice and gently re-wrap with the seam side down. Wrap the cake with cling wrap and chill in the fridge before serving!

Ready to Chill!

Now you are done!!! Amazing Job!!!

Delicious!!

 Keep me posted on your trials!!! Happy Baking!!!