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1
Sift the cake flour and corn starch together.
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2
Let's make the sponge cake!
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3
Add sugar to the eggs, and mix together just like making meringue (This might take a bit of time.)
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4
Add 2 to 1, and mix some more.
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5
Add lemon peel and vanilla extract after the mixture is no longer powdery, then briskly mix.
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6
Spread parchment paper in a pan, and spread out the batter evenly to the edges of the pan.
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7
Bake for 12 minutes at 360F/180C in an oven.
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8
Microwave or boil all of the kabocha to cook through, mash and strain the kabocha once it has softened.
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9
Let's making the cream filling!
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10
Thoroughly whip sugar and heavy cream together.
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11
Mix butter into kabocha measured out from Step 5, and whip together.
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12
Let's make the topping cream!
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13
Whip the remaining kabocha, heavy cream, and sugar together, and place it into a Mont Blanc frosting bag.
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14
Use the edge of a knife to cut shallow lines into the cooled dough and spread the filling cream out on top.
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15
(Spread it thickly at the front, and make a bit of a mound at the end.)
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16
After wrapping, put the overlap at the bottom, and let it sit in the fridge for an hour.
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17
Squeeze lots of kabocha squash cream from Step 7 over the roll cake to finish!
