Rainbow Swiss Roll

Name: Rainbow Swiss Roll
Total time: 2400 s
Yield: 6 servings
Cuisine: British
Ingredients: 6 large eggs; 200 g caster sugar; 200 g self-raising flour; 50 g butter, melted; 1 pinch salt; Sugarflair colours: Christmas red, ice blue & melon yellow; Caster sugar for dusting; 300 ml double cream; 50 g icing sugar, plus extra for dusting; Vanilla extract

Katie Davies @katiehomecook

Wales, UK

I wanted to make this Swiss Roll for Pride Cymru back in 2018, and my first attempt didn't go too well, but by the 2nd try I had worked out the kinks and I think the end result is both beautiful and delicious!

Katie Davies @katiehomecook

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Ingredients

40 minutes

6 servings

For the sponge:
6large eggs
200 gcaster sugar
200 gself-raising flour
50 gbutter, melted
1 pinchsalt
Sugarflair colours: Christmas red, ice blue & melon yellow
Caster sugar for dusting
For the filling:
300 mldouble cream
50 gicing sugar, plus extra for dusting
Vanilla extract

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Steps

40 minutes

1

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.
2

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.
3

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.
4

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.
5

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.
6

Gently unroll the cooled sponge. Spread the cream over the surface, place on a serving plate, seam side down.
7

For the filling:
Beat the cream, icing sugar and vanilla extract together until soft peaks are formed.

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Cooksnaps

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Katie Davies @katiehomecook

on August 26, 2020 10:26

Wales, UK

I am a passionate home cook with a flair for flavor.I was lucky enough to take part in BBC One's Britain's Best Home Cook, with Mary Berry.As a busy working mother with 4 young children, I strive to create recipes which are easy, tasty and nutritious but recipes which won't keep slaving away in the kitchen all day!Keep cooking FUN!If you do make any of my recipes I would absolutely love to see your results, and please get in touch if you have any questions or you would just like to say hi!Find more on www.katiehomecook.com