Cake Dessert

Rainbow Tie-Dye Swiss Roll with Strawberry Buttercream

Yum
2013-08-26-15-06-19_deco

This is my first time making a roll cake and i’m pretty darn excited that it turned out well and crack free!! 
As pretty as the roll cake looks, it is pretty labour intensive! 
I made this with my LGBT friends in mind. This is especially dedicated to them, because they are such positive, happy, and awesome people! 🙂

Ingredients (Makes a mini 8 inch roll)

  • 5 egg yolks
  • 5 egg whites
  • 2/3 cups cake flour
  • 2/3 cups sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 6 food colouring
  • 3 tbsp melted butter
  • 6 ziplock bags
  • 6 plastic cups
  • 55g salted butter
  • 3/4 – 1 cup icing sugar
  • 1/3 cup strawberry puree/reduced sugar jam (I use jam)

 

Preheat oven to 180*C
Time to get messy! Line your 8×12 pan with wax paper. 
Sift the flour, salt, and baking soda together.

Beat your egg yolks on high, add vanilla extract, and gradually add 1/3 cups sugar

 

Continue beating until yolks thickens and turn to pale yellow colour.

 

In another mixing bowl, whisk your egg whites, and gradually add the other 1/3 of sugar.

 

Continue whisking for about 5 mins.

Until you get firm peaks like this.

Gently fold in your egg yolk mixture.

 

Like this.

Fold, fold, fold.

 

Until well blended

 

 

Now add half the flour mixture and fold… 
Then the next half.
And fold in melted butter.

 

Separate batter into 6 cups

 

Tint them with food colouring, add according to how intense you want your colours to appear.
Fold it in, and as much as possible try not to deflate batter too much.

Fitting your ziplock into a cup helps to hold it in place when you pour your coloured batter in.

So pretty, I’m grinning from ear to ear just looking at the colours!

 

 I couldn’t take pictures here as i had to work rather quickly. 
Cut a 1/2 cm slit on the ziplocks and pipe the colours line by line onto the baking pan.
It helps when you have empty cups around to hold the bags that you aren’t using, with the cut opening facing upwards. 
When you are done, pop it in the oven for 10-12 mins. 

 

The cake should be firm to touch. 

When the pan is cool to touch, flip the cake onto another wax paper laid on the counter top.

 

Carefully peel off the top wax paper.
Flip the cake around again, and with the help of the wax paper, roll it up tightly.

Leave to cook on a wire rack.

 

While it is cooling, we can prepare the strawberry buttercream.
Beat the butter until creamy and pale yellow.

 

Gradually add the sifted icing sugar.
Don’t forget to scrape the sides of the bowl!

The consistency should look like this. I used about 3/4 cups of powdered sugar.

 

Add in your 1/3 cup of strawberry jam.

 

Unroll the cake and spread the strawberry buttercream on the cake to about an inch of the cake all around. Roll it up with the help of the wax paper and chill for an hour.

 

 

 

Trim off the ends before serving.

If can add some pink food colouring to your buttercream if you want it to have a darker pink tinge. 

 

Have fun making this! 
Next time I will probably make the batter thicker so it forms nice straight lines, and the shape holds when I pipe it on the tray. Although, this batter gives you a nice tie-dye like effect! 

Bon appetit!

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1 Comment

  • Reply
    Monu Teena
    17 December, 2013 at 9:10 am

    lovely

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