Name: Halloween Sponge Cake Roulade
Total time: 1 h

For the decorating mixture, cream the butter with the sugar. Add the egg whites and flour and mix well.

Remove 1 tablespoon of the mixture, color the rest deep black with food coloring. Pour the black mixture into a decorating bottle.

Cover a baking sheet with baking paper and draw on it well distributed a haunted castle (with windows), a witch on a flying broom, a tree, two pieces of garden fence and 2-3 vampires (bats).

Pour the light-colored paste into a paper piping bag and fill the windows of the castle with it. On a free area add another white circle as a full moon. Freeze the tray with the traced mass until ready to use.

For the ganache, chop the chocolate coating and place in a bowl. Bring the whipped cream to the boil, pour it over the couverture, let it rest for 2 minutes, stir everything until homogeneous and let the ganache cool.

Preheat the oven to 180 °C top and bottom heat.

Separate the eggs for the sponge cake. Whisk the egg yolks with half of the sugar until white creamy, then fold in the flour. Beat the egg whites with the salt until stiff, adding the remaining sugar.

Color the beaten egg whites bright orange with food coloring and continue beating until they form peaks.

First stir 1/3 of the beaten egg whites into the egg yolk mixture, then gently fold in the remaining beaten egg whites in batches.

Pour the sponge mixture onto the baking sheet, smooth it out and bake in the oven for about 10 minutes.

Remove, transfer the sponge to a

Halloween Sponge Cake Roulade

For the decorating mass:

For the ganache:

For the sponge cake:

Instructions:

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