Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, rainbow swiss roll. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rainbow Swiss Roll is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Rainbow Swiss Roll is something which I have loved my entire life.
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. Rainbow Swiss Roll: You can use your favorite buttercream, whipped cream, or Nutella for the filling. So good ^_^ Our Swiss Roll ended up cracking a bit, but we still think it looks pretty and it didn't impact the taste.
To get started with this recipe, we have to first prepare a few ingredients. You can cook rainbow swiss roll using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Rainbow Swiss Roll:
- Prepare For the sponge:
- Get 6 large eggs
- Take 200 g caster sugar
- Make ready 200 g self-raising flour
- Get 50 g butter, melted
- Get 1 pinch salt
- Prepare Sugarflair colours: Christmas red, ice blue & melon yellow
- Get Caster sugar for dusting
- Make ready For the filling:
- Take 300 ml double cream
- Take 50 g icing sugar, plus extra for dusting
- Take Vanilla extract
Continue until all batter has been used and pans are equally filled. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack. This rainbow swiss roll was a lot of fun to make and turned out very pretty. Leave the swiss roll rolled up like this to cool.
Instructions to make Rainbow Swiss Roll:
- 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.
- 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.
- 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.
- 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.
- 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.
- Gently unroll the cooled sponge. Spread the cream over the surface, place on a serving plate, seam side down.
- For the filling: - Beat the cream, icing sugar and vanilla extract together until soft peaks are formed.
This rainbow swiss roll was a lot of fun to make and turned out very pretty. Leave the swiss roll rolled up like this to cool. Once the swiss roll is fully cooled, un-roll it and fill it with a layer of raspberry jam and then whipped cream. Rainbow Deco Swiss Roll Creating this rainbow Swiss roll is easier than it looks. Fill with your choice of filling and roll!
So that’s going to wrap this up for this exceptional food rainbow swiss roll recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
