Candy Corn Vanilla Swiss Cake Roll
Candy Corn Vanilla Swiss Cake Roll, a delicious vanilla sponge cake filled with buttercream and topped with a marshmallow white ganache, the perfect Halloween Party Dessert! This year, wow your guests with a colorful fun Candy Corn Vanilla Swiss Cake Roll! This easy to make cake roll looks complicated but is as easy as following directions. No special equipment or tools just time. Scroll down and watch my “HOW TO MAKE A CAKE ROLL” video to see how easy it really is!
HOW TO MAKE A CANDY CORN VANILLA A CAKE ROLL
You can watch each step in the video below.
- Sift together the dry ingredients
- Whip egg yolks until slightly thickened and a beautiful lemon color, add sugar and vanilla beat until thick.
- Fold dry ingredients into egg yolk mixture
- Beat egg whites into stiff peaks
- Fold egg yolk batter into egg whites
- Divide batter into two bowls
- Add orange gel food coloring to one bowl, yellow gel food coloring to the other bowl.
- Spoon each batter into piping bags, snip the end
- Pipe batter in a stripped fashion, one color at a time across the prepared pan.
- Bake only 12 minutes or until the cake springs back when lightly touched.
- Immediately invert hot cake onto a towel dusted with powdered sugar.
- Gently roll the cake up with the towel. Let it cool in the rolled up shape.
- Unroll and spread on the filling, roll back up and top with marshmallow ganache.
How to Make a Cake Roll Video
HOW TO FREEZE AND THAW A CAKE ROLL
MORE CAKE ROLL RECIPES
- HALLOWEEN VANILLA SWISS CAKE ROLL
- CHOCOLATE MARSHMALLOW CREAM CAKE ROLL
- GINGERBREAD CAKE ROLL
- LEMON CREME CAKE ROLL
- RASPBERRY CREME CAKE ROLL
- STRAWBERRY MALLOW CAKE ROLL
- PUMPKIN CAKE ROLL
- CARAMEL BANANA CAKE ROLL
Candy Corn Vanilla Swiss Cake Roll
Ingredients
For the Cake:
- 4 large eggs, separated
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 1 teaspoon LorAnn orange cream extract
- gel food coloring: orange and yellow
For the Filling:
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- optional white gel food coloring
For the Candy Corn Ganache:
- 1 cup candy corn
- 1 (10 ounce) bag white melting wafers (Ghirardelli)
- ½ cup heavy whipping cream
Instructions
For the Cake:
Preheat oven to 350°. Spray a 15x10-inch baking pan with non stick cooking spray, line with parchment paper and spray the paper; set aside.
In a medium bowl, sift together the flour, baking powder and salt.
In a large mixing bowl beat egg yolks until slightly thickened. Add sugar, beat until thick and a lemon color (about 3 minutes). Beat in vanilla. Add dry ingredients and mix well. set aside.
In a mixing bowl, beat egg whites on medium speed until the egg whites start to thicken, turn speed up to high and continue beating until stiff glossy peaks form.
Fold a fourth of the egg whites into the batter, fold in the remaining whites until all the white is incorporated. Gently separate batter into two bowls (about 1 pound of batter each). Add orange gel food coloring to one bowl of batter, gently stir to combine. Add yellow gel food coloring to the remaining bowl of batter, gently stir to combine. Spoon orange batter into a piping bag and the yellow batter into another piping bag. Snip the ends. Pipe in stripe fashion across the prepared pan, one color at a time until all the batter has been used and the pan is filled from one end to the other. Bake 12 minutes or until cake springs back when lightly touched.
Turn cake onto a kitchen towel dusted with powdered sugar. Gently peel off parchment paper. Roll up cake in the towel, starting with the short side. Cool completely on a wire rack.
Unroll cake and spread on filling. Roll the cake back up. Pour ganache over cake, add orange, yellow and white sprinkles. Set aside or refrigerate to harden. Slice and serve.
For the Filling:
In a small bowl, beat the butter until light and fluffy. Add the powdered sugar and vanilla. Beat until smooth. Evenly spread on cooled cake with in ½ inch of the edge.
For the Candy Corn Ganache:
Place the candy corn in a medium microwave safe bowl. Heat 1 minute. Stir, add chocolate and heavy cream. Heat an additional 45 seconds. Stir until creamy. Place cake on a wire rack with a sheet of wax paper underneath. Pour ganache over cake, cover with ganache as best as you can. Add sprinkles while the ganache is still wet.
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More Halloween Party Treats to go with your Candy Corn Vanilla Swiss Cake Roll. EASY HALLOWEEN CUPCAKES and FRANKENSTEIN RICE KRISPIE TREATS.
This looks so delicious! Swiss rolls are so tasty but i’ve never tried one myself, i’ll have to give this recipe a try. Thank you!
Hi Sophie, Cake rolls are one of my favorite entertaining desserts. They look super hard to make but are really easy. ENJOY!