Rainbow Swiss Roll. Pipe lines of the mixture diagonally across the Swiss roll tin in a rainbow pattern, making sure the lines touch each other. Continue until the tin is full and the mixture is used up. Rainbow Swiss Roll: You can use your favorite buttercream, whipped cream, or Nutella for the filling.
We love the idea of adding whipped topping to the frosting, it makes it much easier to work with.
Do you have a secret baking hack?
This rainbow swiss roll was a lot of fun to make and turned out very pretty.
You can have Rainbow Swiss Roll using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Rainbow Swiss Roll
- You need of For the sponge:.
- It's 6 of large eggs.
- Prepare 200 g of caster sugar.
- It's 200 g of self-raising flour.
- Prepare 50 g of butter, melted.
- Prepare 1 pinch of salt.
- It's of Sugarflair colours: Christmas red, ice blue & melon yellow.
- You need of Caster sugar for dusting.
- You need of For the filling:.
- Prepare 300 ml of double cream.
- You need 50 g of icing sugar, plus extra for dusting.
- Prepare of Vanilla extract.
Continue until all batter has been used and pans are equally filled. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack. Brush the base and sides of the pan with melted butter, and dust with flour. Fun rainbow-colored cake swirled with rich buttercream- a perfect St.
Rainbow Swiss Roll instructions
- Preheat the oven to 160C fan, grease and line a swiss roll tin. Add the eggs and caster sugar to the bowl of a stand mixer, whisk on high until the mixture is light and fluffy, it can take 8-10 mins..
- Take 1 tbsp of the egg mixture, place this in a small bowl, repeat 4 more times. Colour each of these 1 tbsps of egg mix a different colour, red, blue, yellow, orange & green. Once the colour is mixed, divide the remaining egg mixture into each of the smaller bowls..
- Sift the flour with a pinch of salt, divide into 5 and add bit by bit to each of the coloured bowls, folding very gently with a metal spoon. Once incorporated add a little of the butter to each bowl and fold carefully. Be careful not to knock out the air..
- Transfer the mixture to five piping bags, pipe diagonally lines into the prepared tin, bake for 8–10 minutes until slightly springy to the touch. Do not leave to cool..
- While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down..
- Gently unroll the cooled sponge. Spread the cream over the surface, place on a serving plate, seam side down..
- For the filling: Beat the cream, icing sugar and vanilla extract together until soft peaks are formed..
I had so much fun making this cake this cake was torture. I love cake rolls like crazy, but I could not find a recipe that tasted good AND didn't crack terribly when rolled up. The long favored Swiss roll re-made in homemade goodness. This stunning chocolate cake roll is rolled in a lite and creamy white icing. If you are looking for a classic, but better, try our swiss roll.
