Pumpkin Sponge Roll with a Surprise

Ingredients:

Sponge cake

• Cooking spray to spray the pan
• 3 large eggs, separate the yolks from the whites
• 1/4 cup + 2 tablespoons granulated sugar
• 1 tbsp. vegetable oil
• 1 tbsp. milk
• 0.5 tsp orange extract
• 1 teaspoon orange zest
• 1/4 teaspoon pumpkin pie spice mix
• 0.5 tsp fine salt
• 0.5 tsp orange gel food coloring
• 2/3 cup premium flour
• 0.5 cup powdered sugar

Buttercream and decoration

• 3 cups (660 g) unsalted butter, softened
• 12 cups powdered sugar
• 1 tbsp. colorless vanilla extract
• Milk or cream as needed
• Red gel food coloring
• Yellow gel food coloring
• Orange gel food coloring
• Green gel food coloring
• 3 large kiwis, peeled
• 6 clementines, peeled
• 3 tablespoons colorful fall flower sprinkles
• Special equipment: 7 disposable pastry bags; large open star tip; small leaf tip; 0.3cm round tip.

Preparation:

1. Preheat oven to 350°F (175°C). Spray a large 14×9-inch baking sheet with cooking spray and line with parchment paper.
2. Sponge cake:
   
   Place the egg yolks in the bowl of a stand mixer fitted with a whisk attachment. While mixing on low speed, gradually add 1/4 teaspoon of granulated sugar. Increase the speed to high and beat until the eggs become lighter in color.
3. In a separate bowl, beat the egg whites until foamy. Gradually add the remaining 2 tablespoons of sugar and beat on high speed until stiff peaks form. Set aside.
4. With a mixer on medium speed, add the butter, milk, extract, zest, spices, salt, and orange food coloring to the yolk mixture. Mix well until smooth. Stop the mixer and scrape down the sides of the bowl. Add the flour and mix with a spatula until the dough is smooth. Add one-third of the beaten egg whites to the mixture and fold in with a spatula. Add the remaining egg whites and fold in gently.
5. Dust a kitchen towel with powdered sugar.
6. Pour the batter into the prepared pan and smooth it out with a spatula to ensure an even thickness. Bake until the cake is firm and lightly browned around the edges, 10-12 minutes. Immediately remove the cake to a prepared kitchen towel. Roll it tightly and let it cool completely.
7. Butter cream and decoration:
   
   In the bowl of a stand mixer fitted with a whisk attachment, beat the butter and powdered sugar. Start on low speed, gradually increase to high speed, and beat for 3 minutes until smooth and fluffy.
8. Add vanilla extract and beat for another minute. If the cream is too thick, you can add milk or cream, 1 teaspoon at a time, until smooth. Transfer about 2 cups of cream to a disposable pastry bag.
9. Divide the remaining frosting into 4 portions. Tint each portion in a separate bowl with food coloring: red, yellow, orange, and green. Transfer the red, yellow, and orange frosting to separate pastry bags with a 1 cm (0.4 in) opening. Divide the green frosting between two pastry bags: fit one with a leaf tip and the other with a 0.3 cm (0.2 in) round tip.
10. Cut off two large ends of each kiwi, being careful not to cut into the seeds and white pith. If you do cut into the kiwi, remove the seeds and white pith from the cut pieces. Cut each piece in half.
11. Assembly:
    
    Unfold the sponge cake and spread a small amount of white frosting onto it. Spread it evenly. About 2.5 cm from the end of the folded side, place the kiwi halves vertically in the frosting. Pipe rows of white frosting on each side of the kiwi until the frosting is as high as the kiwi. Place the peeled clementines on top of the kiwi, making sure the stem sides face the open ends of the roll. Fill the gaps around the clementines with frosting. Wrap the fruit in the sponge cake and trim the edges so that they meet and there is no visible seam. Wrap the finished roll in parchment paper and a sheet of plastic wrap and refrigerate for 30 minutes.
12. Lay a large sheet of plastic wrap on a work surface. Pipe red, yellow, and orange stripes of frosting side by side onto the wrap, ensuring all three colors touch. Roll the frosting into the wrap like a sausage and cut off one end. Place the sausage-shaped end of the frosting in a large pastry bag with a large, open-end star. Pipe small amounts of frosting onto a plate until all three colors are visible on the cut end.
13. Remove the roll from the refrigerator and pipe a zig-zag pattern of tricolor frosting down the center; immediately sprinkle with multicolored sprinkles. Using a bag of green frosting with a narrow tip, pipe pumpkin "tendrils" on top of the centerpiece. Using a bag of green frosting with a leaf tip, pipe leaves onto the tendrils. Trim the ends of the roll with a serrated knife to expose the pumpkin's clementine and kiwi.
14. Refrigerate the roll until ready to serve. Once chilled, carefully slice the roll and serve.