SPONGE CAKE: Grease two 8″ circular pans with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace a Jack-O-Lantern face onto one parchment round. This is the design we will be tracing with our batter later on.

Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.

Whisk together the egg yolks and ¼ c sugar until smooth.

Add the vegetable oil, milk, and vanilla to the egg yolk mixture and continue to whisk until fully combined.

Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth. Add in 2-3 drops of orange food gel.

In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites until frothy. Slowly add in the vinegar and remaining ¼ c sugar while whipping up the egg whites.

Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding it in to the batter in the next step.

Fold the egg whites into the batter until everything is fully combined. Be careful not to over mix at this step. If you over mix, the egg whites will deflate and cause for runny, thin batter. Mix just until the egg whites are evenly distributed throughout.

Preheat oven to 375°.

Remove about ¼ c of the batter and place it into a small bowl. Add black food gel.

Place the black batter in a piping bag. Pipe the black Jack-O-Lantern face onto the prepared pan. Use a tooth pick to create any sharp corners.

Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe half the orange batter on top to cover your design. Pipe the remaining batter into the other prepared pan. Bake for 8-9 minutes.

Pipe the orange batter on top of the frozen design to cover the entire pan. Pipe the remaining batter into the other prepared pan. Then bake for 8-9 minutes or until golden brown on the edges.

Once the cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.

WHIPPED CREAM: In the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.

Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top with the Jack-O-Lantern designed cake.

Serve in the fridge until serving, enjoy!

This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure too seal the cake tightly in plastic wrap to keep it fresh.