Bake the sponge cake: Lay parchment paper into a cake pan, and warm the oven to 340F/170C.
In a bowl, whisk the eggs and sugar until heavy, sift in the cake flour, and mix. Mix in the milk and vanilla extract as well.
Pour the sponge cake mixture into the cake pan, bake in the oven for 15 minutes, and let cool.
Make the kabocha squash cream: Microwave the kabocha squash that has been cut up into dice-shaped cubes, and mix together with the honey and sugar.
Smash up the mixture from Step 4 until smooth using a food processor or potato masher (strain it if you use a potato masher.)
Add the whipped heavy cream to Step 5 a bit at a time and mix, turn it into an easily squeezable mixture, and put it into a bag affixed with a Mont Blanc nozzle.
Add sugar to the remaining heavy cream you used to make the kabocha squash cream (not listed in the ingredients), and sweeten it.
Cover the sponge cake with the heavy cream from Step 7, and roll it up. Cover the top of the cake with heavy cream, and decorate with the kabocha squash cream.
Story Behind this Recipe
I made a fun Halloween cake using kabocha squash "Mont Blanc" style cream!
- When making the kabocha squash cream, add in the heavy cream a bit at a time and mix. You won't use the whole package, so use the rest for decoration. - If you're using a tip on the piping bag used to pipe out the kabocha squash cream, it's best to pass the cream through a sieve so that you can pipe it out more easily.