Rainbow Deco Swiss Roll
Creating this rainbow Swiss roll is easier than it looks. The cake only takes 10 minutes to bake. Fill with your choice of filling and roll!
Servings: 8 people
Ingredients
Cake
- 4 eggs
- 100 g sugar (about 1/2 cup)
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 100 g all purpose flour (about 3/4 cup)
- 1 tsp baking powder
- 1/4 tsp salt
- food coloring
Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F.
- Grease and line a 9x13" baking pan with parchment paper. The pan should have sides at least 1/2" deep in order to allow room for the cake to rise.
- In a stand mixer, beat eggs and sugar until the mixture is pale, frothy, and briefly holds its shape when dripped back into the bowl.
- Add extract and vegetable oil and mix.
- In a separate bowl, whisk flour, baking powder, and salt.
- Sift dry ingredients into wet ingredients and fold until fully combined.
- Divide the batter into separate bowls, one for each color (I did four colors).
- Place a few drops food coloring into each bowl and fold until evenly incorporated.
- Put batter into separate piping bags. Pipe stripes of colored cake batter across the short side of the pan (i.e. hamburger style, not hot dog, if you know what I mean).
- Bake for 10 minutes.
- Before cake has fully cooled, invert onto a cutting board lined with parchment paper.
- Trim edges off the cake to create a rectangle and score a line one inch from one of the short sides of the cake, being careful not to cut all the way through.
- Carefully roll the warm cake starting from the scored edge. Leave the cake in the parchment paper in a rolled log to cool completely.
- When the cake has cooled, make the whipped cream (or prepare whatever filling you want) by beating heavy cream, sugar, and extract until stiff peaks form.
- Unroll the cake and spread a thin layer of whipped cream over the surface.
- Reroll the cake, carefully peeling the parchment paper off the back as you go along.
- Slice and serve! If using fresh whipped cream, the cake roll is best finished the day its made, but leftovers can be covered in plastic wrap and kept in the fridge.