Rainbow Cake Roll Recipes

RAINBOW YULE LOG

Steps:

• Heat oven to 180C /160C fan/gas 4. Grease and line a 23cm x 33cm Swiss roll tin with baking parchment.
• Beat together the eggs and caster sugar with an electric hand whisk until pale, thick and doubled in volume. Working quickly, divide between 6 bowls and stir a colouring paste into each portion.
• Sift the flour and baking powder into a separate bowl and combine evenly. Sprinkle 3 tbsp of the flour mixture over each portion of the egg mixture. Drizzle with a little of the melted butter. Fold together very gently, taking care not to knock out the air.
• Gently spoon each mixture into separate piping bags, then cut off each tip to create a 2cm hole. 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. Bake for 12 mins, or until springy and dry to the touch.
• Place a large piece of baking parchment onto a clean surface and sprinkle with caster sugar, then turn the cake out onto it. Remove the lining paper and loosely roll up the sponge from the short side, with the sugared paper rolling along with it. Cover with a damp tea towel and leave on a wire rack to cool completely.
• For the whipped cream filling, beat the cream with an electric hand whisk until soft peaks form. Add the icing sugar and vanilla extract and whisk briefly until just combined.
• Gently unroll the cake and remove the paper. Spread the cream filling evenly across and reroll. Trim the ends if any cream leaks. Dust with icing sugar before serving.

RAINBOW SHERBET ROLL

Steps:

• Preheat oven to 350°F. Line 15 1/2x10 1/2x1-inch jelly roll pan with waxed paper.
• Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Spread half of the batter in pan. Spread remaining batter in ungreased 9x5x3-inch loaf pan.
• Bake jelly roll pan 20 to 25 minutes, loaf pan 35 to 45 minutes, or until top springs back when touched lightly in center. Reserve loaf pan for another use. Cool jelly roll pan 10 minutes. Loosen cake from edges of pan; turn upside down onto towel sprinkled with powdered sugar. Carefully remove waxed paper. Trim off stiff edges of cake if necessary. Carefully roll hot cake and towel from narrow end. Cool completely on wire rack, about 1 hour.
• Unroll cake; remove towel. Beginning at a narrow end, spread raspberry sherbet on one-third of cake, orange sherbet on next third of cake and lime sherbet on remaining cake. Roll up carefully. Place roll, seam side down, on 18x12-inch piece of aluminum foil. Wrap in foil; freeze at least 6 hours until firm. Remove from freezer 15 minutes before serving. Cut roll into 3/4-inch slices. Store wrapped in freezer.

RAINBOW CAKE

Steps:

• NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Heat oven to 335º F/168º C
• Prepare six ( 8"x2") cake pans with cake goop and place a round piece of parchment paper in the bottom of the pan for easy removal of the cake
• Combine 8 oz of the buttermilk and the oil together and set aside.
• Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside.
• Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine.
• Add your softened butter to the dry ingredients and mix on low until mixture resembles coarse sand (about 30 seconds).
• Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse.
• Scrape your bowl and then reduce speed to low. Add in your egg white/milk mixture in three batches, letting the batter mix for 15 seconds between additions. Scrape down the sides again to make sure everything has incorporated.
• Divide your batter into 6 bowls. Weigh 15 ounces of batter for each bowl.
• Color each bowl with your Electric food colors. 1/2 tsp for pink for the pink layer, 1/4 tsp yellow plus 1/4 tsp orange for orange layer, 1/2 tsp yellow for yellow layer, 1/4 tsp yellow plus 1/2 tsp green for green layer, 1/2 tsp blue for blue layer, 1/4 tsp pink and 1/2 tsp purple for the purple layer.
• Bake your layers for 20-24 minutes or until the edges JUST start pulling away from the cake pan. Do not under-bake or the middle of the cake will collapse.
• IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking.
• Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal. Freeze your cake layers 30-60 minutes before trimming your cakes. Frost and fill with buttercream frosting.
• After your buttercream is smooth, place the cake back into the fridge for 15 minutes before you apply your drip.
• Wait for your drip to set before painting with gold paint. Finish the cake with buttercream rosettes and more sprinkles.

RAINBOW CAKE ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , In a large bowl, beat egg yolks, 1/2 cup sugar and extract until thickened. In a small bowl, beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold into yolk mixture. Combine the flour, baking powder and salt; fold into yolk mixture. Pour into prepared pan., Bake at 375° for 13-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake. Spread raspberry sherbet widthwise over a third of the cake to within 1/2 in. of edges. Repeat with orange and lime sherbet. Roll up carefully; place seam side down on a sheet of foil and wrap securely in foil. Freeze until firm, about 6 hours. , Remove from the freezer 15 minutes before serving. Sprinkle with confectioners' sugar.

RAINBOW SHERBET CAKE ROLL

Steps:

• Coat two 15x10x1-in. baking pans with cooking spray; line pans with waxed paper and spray the paper. Prepare cake mix according to package directions; spread batter into prepared pans. Bake at 375° for 18-22 minutes or until the top springs back when lightly touched and entire top appears dry. , Cool in pans for 5 minutes. Turn each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cakes in the towels jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cakes; spread each with 4 cups sherbet to within 1/2 in. of edges. Roll up again. Place with seam side down on plastic wrap. Wrap securely; freeze until firm, about 6 hours. Remove from freezer 15 minutes before serving. Cut into 1-in. slices. Freeze leftovers.

RAINBOW SWISS ROLL RECIPE

Steps:

• Lightly grease a 10 x 15 inch jelly roll pan with butter. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). Dust the exposed edges with flour. Set aside.
• Preheat the conventional oven to 325°F / 163°C.
• Sift the flour, cornstarch, and baking powder into a separate small bowl.
• Add a few inches of water into a medium saucepan, and bring it to a simmer on your stove.
• Record the weight of your empty mixing bowl. Make sure the mixing bowl can fit over the saucepan.
• Place the eggs and yolk in the mixing bowl. Then add the sugar and salt, and whisk to combine.
• Place the mixing bowl on the saucepan over the simmering water (without touching the water), and whisk continuously for about 2 - 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 - 120°F.
• Remove the egg mixture from the heat. Then remove the saucepan from the heat.
• Place the mixing bowl in your stand mixer, with the whisk attachment. Whisk on high speed for about 5 - 6 minutes. The eggs should at least triple in volume.
• To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. The ribbons should remain on the surface and not immediately disappear.
• Sift the dry ingredients evenly over the surface of the egg mixture. Make sure it's sifted evenly, so that the flour doesn't collect at one spot and sink to the bottom.
• Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Be careful not to deflate the mixture by overmixing.
• Weigh the mixing bowl WITH the batter. Deduct the weight of the empty bowl from this value. This is the weight of the batter. Divide this value by 6 to get the weight of each of the individual portions.
• Evenly divide the batter (by weight) into 6 bowls. (If you don't have 6 bowls, you can do this one at a time, taking care to wash the bowl between each colored portion. But this will be more time consuming.)
• Add a few drops of the appropriate gel food coloring into each bowl of batter. Using a small spatula, mix the food coloring into the batter. Use small circular motions to dissolve the food coloring into a small area of the batter, and then fold the batter through to mix it in uniformly.
• Scrape the batter into uncut pastry bags, or ziploc bags. Seal the bags (with a knot), and set aside.
• Repeat with all the colors to get the 6 colored batter portions.
• You will be piping 12 even strips of color into the cake pan, parallel to the short edge (i.e repeating the 6 color segment once for a total of 12 sections - see images in the post). You could also pipe the batter diagonally if you prefer.
• Start with red, and then go orange, yellow, green, blue, and purple. Try to make the strips as even as possible.
• Knock the pan on a hard surface (kitchen counter) about 3 - 4 times to remove any big bubbles trapped in the batter.
• Bake in the preheated oven for about 12 - 15 minutes. It takes 13 minutes in my oven. The cake is done when the cake surface is springy to the touch, and the cake is starting to pull away from the sides. The cake surface should not have browned too much either.
• Remove the pan from the oven and let it cool down slightly, for about 1 minute.
• While the cake is still warm, gently remove the cake from the pan (using the parchment paper), and place it on your work surface.
• Dust the surface with confectioner's sugar, and roll up the swiss roll while it's still very warm. Start at one of the short edges, and roll it up along the long edge, with the help of the parchment paper that is attached to the cake.
• Wrap the cake with a cloth napkin / kitchen towel and allow the cake to cool down to room temperature completely. Make sure the cake is stored with the seam-side down to help seal the cake.
• Make the filling once the cake has cooled down. (See below.)
• Once the cake is completely cooled down, gently unravel it.
• Spread a thin layer of stabilized chantilly cream, about ½ - 1 cm (¼ - ½ inch) thick, on the surface. Leave a 1 - 1½ inch border at the second short edge that will form the seal.
• Now roll up the cake again, but loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn't squeezed out much. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn't lose its shape. You can use the parchment paper to shape the cake if the roll seems loose.
• Make sure the cake is stored with the seam-side down, to hold its shape.
• Refrigerate for a few hours until the cake and filling have firmed up.
• Slice off the ends with a warm, sharp or serrated knife, so that the swiss roll cake looks neat.
• Serve with a dusting of confectioner's sugar.
• Place the water in a small microwave-safe bowl and sprinkle the gelatin over the surface. Mix with a toothpick to saturate the gelatin. Let it sit for about 10 minutes until the gelatin has bloomed.
• Place the chilled cream (1 cup) in a mixer bowl (preferably chilled bowl). Add the confectioner's sugar and vanilla, and whisk to mix the ingredients together. Set aside until the gelatin is ready.
• Microwave the bloomed gelatin for just 15 - 20 seconds until the gelatin is dissolved. Do NOT let it boil. I prefer to microwave in 5 - 10 second bursts and check in between to make sure the gelatin has fully dissolved in the water (a clear liquid with no granules).
• Stir in 1 tbsp of cream to temper the temperature of the gelatin mixture.
• Whisk the cream on medium high - high speed using the whisk attachment in your stand mixer.
• Pour the gelatin mix while the mixer is running, and whisk for a few seconds until the gelatin has mixed through.
• Lower the speed to medium, and whisk the cream until it starts to thicken and form soft peaks.
• Continue to whisk the cream until it reaches stiff peaks, but is still creamy. I prefer to whisk the cream by hand after reaching soft peaks stage, so that I don't risk curdling the cream.
• The cream is now ready to be used.

RAINBOW CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined.
• Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
• Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
• In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.