Now since it is Halloween time, and I had these egg whites in the freezer, so thought of preparing this spooky,scary and easy cake. I am sure you will like it.

I have also prepared  Cup cakes with halloween decorating idea. Both have similar recipes only change is the frosting used. Here in the cake recipe, I have used whipped cream extra and not for cup cakes. So let’s see how to make this lovely Halloween cake.

Yields:  1 big 8 inch cake( Prepared using two , 8 inch round baking pans)

Total time: 1 Hour

Ingredients for the base:

• 3/4  Cup(94 Grams) All purpose Flour/Maida + Some extra for dusting cake pans
• 1/2 Cup (100 Grams) white granulated sugar
• 1/2 Teaspoon baking powder
• 1/4 Cup (57 Grams) salted butter+ Some extra for greasing the silver foils
• 1 Tablespoons or Orange juice+ 1 Teaspoon of Orange Zest
• 5-6 Drop orange food color(Optional)
• 1/4 Cup (60 Milliliter)Milk
• 3 large egg whites

Ingredients for the frosting:

• 1/2 Cup of melted chocolate (It shouldn’t be too runny to make spider webs)
• 200 ml heavy Whipping cream
• 1 Cup powder sugar
• 2-3 Drops orange food color(optional)
• 1 Tablespoon of orange juice mixed with 1 teaspoon of orange zest

Method to prepare base cake:

First Sift all purpose flour and baking powder together , to make sure that there are no lumps. Keep aside.

With electric hand beater, beat butter and 1/2 of the sugar till fluffy. That will take around 3-4 minutes.

Add orange juice+zest and beat.

Make the speed of the beater to low and add flour mixture in 3 parts , alternating with milk and beginning and ending with flour.

Beat until it is just combined.

Transfer in a big bowl.

In the other bowl, beat egg whites on low speed till they foam.

Add the remaining sugar and beat on high till you get stiff peaks . That will take roughly around 4 minutes.

Do not overbeat otherwise you will spoil it.

Gently fold 1/3rd of egg white into butter-flour mixture till combined.

Gently fold in the remaining egg white.

Butter 2  round 8 inch cake pans with butter , Sprinkle some flour and pour the mixture.

Now pour this mixture into these pans . The batter will rise once baked so take care that you use pans which will get filled up only till 3/4th of the depth.

Preheat oven to 350 degree Fahrenheit and bake   for 10 minutes.(Of course that depends on individual oven)

Take them out and let them cool down completely before you frost them.

Method to prepare frosting:

In a big bowl, take heavy Whipping cream and powder sugar .

Beat on high with electric beater, scrapping the sides of the bowl in between with rubber spatula till you get nice stiff peaks. This will take around 2-3 minutes.

Don’t overbeat otherwise it will curdle.

Add 4-5 drops of orange food color ,mix with spatula.

Add orange juice mixed with orange zest and beat just for 5-6 seconds.

Flip one cake on a plate and apply little whipped frosting in the center. spread it well.

Flip the other cake on top and apply 1/2 of the remaining frosting on top and on the sides nicely, and freeze this cake for 15 minutes.

After 15 minutes, remove the frosted cake out from the freezer and apply remaining frosting on it.

Freeze this cake for 5 minutes.

In the mean time, lets prepare spider webs.

Prepare a silver foil by spreading some butter on it.

Take some melted chocolate and pour it in the piping bag with Round pastry tip (the smallest one , the better) and start making small webs on the silver foil. Make 8 of them( These will go on the sides of this cake)..Refer to my video for that.

Now take another prepared foil and make a big web to be put on top of the cake.

You can also make a big spider to be placed on the cake.

Freeze all these webs in the freezer for 5 minutes.

Remove the cake and the webs out from the freezer.

Remove the big spider web out from the silver foil. Don’t hurry. Gently remove it and place on top of the cake.

Now  remove the smaller webs  gently from the foil as shown in the video and keep pressing to the side of the cake.

And there your Halloween themed cake  are ready.

[mpprecipe-recipe:221]