Halloween Kabocha Squash Roll Cake

• 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!

flour, starch, eggs, sugar, vanilla, lemon peels, sugar, heavy cream, butter, sugar, cream, pumpkin seeds etc

Taken from cookpad.com/us/recipes/168248-halloween-kabocha-squash-roll-cake (may not work)