Halloween patterned chocolate roll by Dr. Oetker.

0
438

Serves 8-10

 

For the Halloween batter

40g plain flour

40g icing sugar

1 large egg white

20g butter melted

Dr. Oetker Extra Strong Food Colouring gels (Black, Red, Orange and Green)

 

For the sponge

3 large eggs 

1 egg yolk

85g caster sugar 

1 tsp Dr. Oetker Cream of tartar 

1 tsp Taylor and Colledge Organic Vanilla Bean Extract

85g plain flour

½ tsp Dr. Oetker Gluten Free Baking Powder

 

For the filling

1 tub Dr .Oetker Chocolate Buttercream Style icing 

50g Dr. Oetker White Chocolate Chunks

 

Method

  1. Print the Halloween pattern template on a piece of A4 paper and place in a Swiss roll tin then put a piece of baking paper over the template. 
  2. Preheat oven to 190°C / 180°C / Gas 5 and line a 23 x 33cm tin with non-stick parchment paper. 
  3. For the Halloween batter, in a bowl sieve the plain flour and icing sugar together.
  4. Add the egg white and melted butter then mix together until smooth. 
  5. Put 2 tablespoons of mixture into a small bowl, add in a few drops of black food colouring. Then add 2 tablespoons of mixture into another bowl, add in a few drops of orange food colouring. In another bowl add 1 tablespoon mixture with red food colouring and then add green food colouring to the remaining mixture. Stir each bowl well then fill the piping bags with each colour and cut off the tip.
  6. Carefully pipe the Halloween pattern onto the baking paper, using the coloured template as a guide. Put it into the freezer for 10 minutes and then remove the A4 paper underneath. 
  7. For the sponge, put the eggs, egg yolk, caster sugar, cream of tartar and vanilla extract into a large mixing bowl. Use an electrical mixer and whisk until it is pale, fluffy and thickened. 
  8. Sieve together the flour and baking powder. Add in 1/3 of the flour at a time and very gently fold into the egg mixture. 
  9. Remove the Swiss roll tin from the freezer and pour the mixture over the Halloween pattern. Gently spread it out.  
  10. Bake for about 8-10  minutes. It should be golden brown in colour and feel firm and springy to the touch when it is cooked. Remove from the oven and place onto a wire rack.
  11. While the sponge is still hot, place a large piece of baking paper over the sponge. Then put a large tray over the baking paper. Flip the cake over, remove the Swiss roll tin to reveal the baked Halloween pattern. Very gently peel off the baking paper. 
  12. Put another large piece of baking paper on top of the Halloween pattern and another tray on top. Turn the cake over again so the Halloween pattern is facing down. Remove the first piece of baking paper. 
  13. While the sponge is still warm, begin rolling the sponge using the baking paper to help and rolling it away from you, so the Halloween pattern in on the outside. Roll up tightly, and then leave on a wire rack to cool.
  14. Once cool, carefully unroll the sponge. Spread the chocolate buttercream style icing all over the sponge and sprinkle with white chocolate chunks then roll the sponge up. 
  15. Place the Halloween roll on a serving plate or board. Leave in the fridge of 30 minutes before slicing.