Halloween Kabocha Squash Roll Cake Recipe

Name: Halloween Kabocha Squash Roll Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 grams Cake flour; 15 grams Corn Starch; 4 Eggs; 70 grams Sugar; 1 dash Vanilla Extract; 1 dash if available Grated lemon peels; 200 grams peeled Kabocha Squash; 20 grams Sugar; 60 ml Heavy cream; 40 grams Butter; 150 grams peeled Kabocha; 20 grams Sugar; 14 ml Heavy cream; 1 Pumpkin, pumpkin seeds etc...

Servings: persons

40 grams Cake flour
15 grams Corn Starch
4 Eggs
70 grams Sugar
1 dash Vanilla Extract
1 dash if available Grated lemon peels
200 grams peeled Kabocha Squash
20 grams Sugar
60 ml Heavy cream
40 grams Butter
150 grams peeled Kabocha
20 grams Sugar
14 ml Heavy cream
1 Pumpkin, pumpkin seeds etc...

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

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 40 grams Cake flour, 15 grams Corn Starch, 4 Eggs, 70 grams Sugar, and more.

Yes, Halloween Kabocha Squash Roll Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Halloween Kabocha Squash Roll Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions