Rainbow Swissroll

Ingredients:

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

Method:

- 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

Method:

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.

Assembly:

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