Rainbow Swiss Roll

42 mins
Serves 1
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Directions

  1. 1Add butter and caster sugar to a bowl.
  2. 2Add butter and caster sugar to a bowl.
  3. 3Add butter and caster sugar to a bowl.
  4. 4Add eggs to the bowl.
  5. 5Add eggs to the bowl.
  6. 6Add eggs to the bowl.
  7. 7Add self raising flour, baking powder, vanilla and milk to the bowl.
  8. 8Add self raising flour, baking powder, vanilla and milk to the bowl.
  9. 9Add self raising flour, baking powder, vanilla and milk to the bowl.
  10. 10Whisk until smooth.
  11. 11Whisk until smooth.
  12. 12Whisk until smooth.
  13. 13Split evenly into 3 bowls.
  14. 14Split evenly into 3 bowls.
  15. 15Split evenly into 3 bowls.
  16. 16Add blue, purple and yellow food coloring to each bowl, then whisk it in.
  17. 17Add blue, purple and yellow food coloring to each bowl, then whisk it in.
  18. 18Add blue, purple and yellow food coloring to each bowl, then whisk it in.
  19. 19Line a sheet pan with baking paper.
  20. 20Line a sheet pan with baking paper.
  21. 21Line a sheet pan with baking paper.
  22. 22Pipe the cake batter in even lines in a 15x9.5" lined tin.
  23. 23Pipe the cake batter in even lines in a 15x9.5" lined tin.
  24. 24Pipe the cake batter in even lines in a 15x9.5" lined tin.
  25. 25Bang it on the table to help flatten it out.
  26. 26Bang it on the table to help flatten it out.
  27. 27Bang it on the table to help flatten it out.
  28. 28Bake at 170C/(150C fan) 10-12 mins.
  29. 29Bake at 170C/(150C fan) 10-12 mins.
  30. 30Bake at 170C/(150C fan) 10-12 mins.
  31. 31Flip it out the tin.
  32. 32Flip it out the tin.
  33. 33Flip it out the tin.
  34. 34Remove the paper.
  35. 35Remove the paper.
  36. 36Remove the paper.
  37. 37Flip it again then roll it up carefully.
  38. 38Flip it again then roll it up carefully.
  39. 39Flip it again then roll it up carefully.
  40. 40Refrigerate for 30 mins or until cool.
  41. 41Refrigerate for 30 mins or until cool.
  42. 42Refrigerate for 30 mins or until cool.
  43. 43Make your buttercream icing with butter, icing sugar, vanilla and milk.
  44. 44Make your buttercream icing with butter, icing sugar, vanilla and milk.
  45. 45Make your buttercream icing with butter, icing sugar, vanilla and milk.
  46. 46Unroll your cake, scoop your icing on top and spread it out to the edges.
  47. 47Unroll your cake, scoop your icing on top and spread it out to the edges.
  48. 48Unroll your cake, scoop your icing on top and spread it out to the edges.
  49. 49Carefully roll up your cake.
  50. 50Carefully roll up your cake.
  51. 51Carefully roll up your cake.
  52. 52Refrigerate for a clean cut.
  53. 53Refrigerate for a clean cut.
  54. 54Refrigerate for a clean cut.

Ingredients

  • 225 g margarine or salted butter, softened
  • 225 g margarine or salted butter, softened
  • 225 g margarine or salted butter, softened
  • 170 g caster sugar
  • 170 g caster sugar
  • 170 g caster sugar
  • 3 large eggs, lightly beaten
  • 3 large eggs, lightly beaten
  • 3 large eggs, lightly beaten
  • 170 g self raising flour
  • 170 g self raising flour
  • 170 g self raising flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • 1 tbsp milk
  • 1 tbsp milk
  • blue food colouring
  • blue food colouring
  • blue food colouring
  • purple food colouring
  • purple food colouring
  • purple food colouring
  • yellow food colouring
  • yellow food colouring
  • yellow food colouring
  • 225 g unsalted or salted butter, softened
  • 225 g unsalted or salted butter, softened
  • 225 g unsalted or salted butter, softened
  • 220 g icing sugar
  • 220 g icing sugar
  • 220 g icing sugar
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tbsp milk
  • 1 tbsp milk
  • 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.