Rainbow Swissroll

2 Egg yolks
4 Eggs
100 gr Sugar
1 tsp Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
1 Tsp Vanilla essence

40 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

- Preheat oven 190C.
- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide the batter into two, one portion remains plain, and the other portion divide by 6. Add in different colour paste separately, mix until well blended.
- Pipe out the vertical line in alternately rainbow colour batter into half of the line tray (12”x12’x1”), finish up the rest of the tray with the plain batter and bake for 10-15 mins.
- Leave to cool on the wire rack.

Cream Cheese Frosting:
50 gr Cream cheese
50 gr Unsalted butter
20 gr Icing sugar
50 gr White Chocolate, melted
80 gr Whipping cream frosting
Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Spread the cake once it cool with cream cheese frosting, then roll it with the help of the greaseproof paper.
Refrigerate it before slicing the cake


  1. Seriously DG! This rainbow swiss roll of yours is so beautiful! The slices are absolutely jumping out of the screen. Love it!

  2. The colours look really nice DG....i love style swiss roll..Good idea DG :)))

  3. hi there, i tried making your recipe yesterday and it was a complete flop. The cake mixture was very watery (flowing) but nonetheless i still tried to pipe it and bake it. it turned out a little hard and it separated into two layers (bottom was like dense and top was more cakey)....it broke when i attempted to roll it up. What could have gone wrong? Also, i noted that your instructions said Add flour, milk powder, vanila...but there's no mention of milk powder in the ingredients list..could this be the reason? Please help advise. thanks. From Regina

    1. Hi Regina,

      Thanks for pointing out the mistake, there is no milk powder used for this recipe. This recipe, actually I modified from my Rainbow cake recipe from previous post.

      The batter should not be watery, it normally will be a bit thicker, but a bit loose than normal sponge cake due to more egg yolks are used.

      I had the same experience like you did when I first started baking using Sponge gel/Emulsifier ( please see my previous post : http://testedandtasted.blogspot.sg/2009/07/sponge-cake-with-cheese.html

      So I suspect it could be:
      - under beat the cake batter, normally it could take around 10-20 mins depend on the mixer watt capacity.
      - over stirring liquid ingredients (butter/oil), if stirred the melted butter in too fast or too vigourously, then the whole cake will be deflated (good tips learned from wendyywy)

      I would suggest you try the recipe again and I'm sure you will like it. Start with plain and lesser colour first.
      Hope this may help.
      Happy Baking!

  4. Thanksa alot for your clarification and hints DG! I will give it another shot...i was devastated when it failed on me ..I am quite an above average baker so it was a shocker for me :(
    - Regina

  5. Replies
    1. Actually, should be whipping cream that you had whisked into stiff form. Hope this may clarify Mari House :)