Rainbow Swiss Roll
Directions
- 1Add butter and caster sugar to a bowl.
- 2Add eggs to the bowl.
- 3Add self raising flour, baking powder, vanilla and milk to the bowl.
- 4Whisk until smooth.
- 5Split evenly into 3 bowls.
- 6Add blue, purple and yellow food coloring to each bowl, then whisk it in.
- 7Line a sheet pan with baking paper.
- 8Pipe the cake batter in even lines in a 15x9.5" lined tin.
- 9Bang it on the table to help flatten it out.
- 10Bake at 170C/(150C fan) 10-12 mins.
- 11Flip it out the tin.
- 12Remove the paper.
- 13Flip it again then roll it up carefully.
- 14Refrigerate for 30 mins or until cool.
- 15Make your buttercream icing with butter, icing sugar, vanilla and milk.
- 16Unroll your cake, scoop your icing on top and spread it out to the edges.
- 17Carefully roll up your cake.
- 18Refrigerate for a clean cut.
Ingredients
- 225 g margarine or salted butter, softened
- 170 g caster sugar
- 3 large eggs, lightly beaten
- 170 g self raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tbsp milk
- blue food colouring
- purple food colouring
- yellow food colouring
- 225 g unsalted or salted butter, softened
- 220 g icing sugar
- 1 tsp vanilla
- 1 tbsp milk
Equipment
bowlselectric mixersheet panbaking paperpiping bag
Tips
- Flip the cake over twice (once out of the tin, then again so the bright colours were on the outside)
- Try to use high quality food colouring such as Wilton or Sugarflair to get bright bold colours without changing the flavour or texture of the cake.
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