@cooking.inspiration8: When you try to draw little pumpkins, but they don’t quite turn out... 😅 On the bright side, the Swiss roll turned out delicious: a chocolate sponge cake with caramel cream, banana and walnuts ❤️ For the little pumpkins: 1 large egg white 30g sugar 30g melted butter 40g wheat flour Food coloring (optional) Mix the egg white with the sugar, add the melted butter, then the flour. Separate a portion of the batter to add food coloring—I used yellow and green. Transfer the batter into a piping bag and refrigerate for about 5 minutes so it firms up and isn’t too runny. Then, pipe little pumpkin shapes onto parchment paper. Place the parchment on a cutting board or tray and refrigerate until set. For the sponge roll: 3 eggs 100g sugar 65g flour 30g cocoa powder 1 tbsp neutral-flavored vegetable oil 0.5 tsp baking powder Preheat your oven to 170°C (338°F). Beat the eggs and sugar until the mixture is fluffy and pale white. Add the oil and stir. Sift in the flour, cocoa powder, and baking powder, then fold everything together using a spatula, working from the bottom up. Pour the sponge batter over the pumpkin shapes and spread it out evenly with a spatula. Bake for 15 minutes (it might need a few extra minutes, depending on your oven). For the caramel cream: 150 g boiled condensed milk 200 g sour cream (30% fat) Mix everything together using a mixer until smooth. Once baked, roll up the cake immediately and let it cool completely. Spread with the cream, add sliced banana, and sprinkle with toasted walnuts. Roll the cake back up✨ #spongecake #spongeroll #chocolatesponge #chocolatespongecake #Recipe

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2026-10-17 11:27:27

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