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Wednesday 3 June 2015

Rainbow Swissroll with Cream Cheese

A good friend of mine requested for this particular cake after seeing some rainbow cakes posting on Facebook.  The last time I made a swiss roll was like more than 10 years ago, so yeah, the rolling isn't very good :(  But I really like the colours, so thought to share the 'technique' of creating this.  I'm pretty sure the more expert bakers will make a really nice one :)

Sponge cake recipe adapted & modified from Happyhomebaking.

For cake:
3 eggs
65g sugar
80g cake flour
20g unsalted butter - melted
1/2 tsp vanilla essence
Colorings (I used 5 colours)

For filling:
100g cream cheese
40g sugar
1/2 tsp vanilla essence

  1. Lined a 9"x12" swiss roll tray with parchment paper.
  2. Preheat oven to 190C.
  3. Whisk eggs & sugar ay high speed until light & creamy.
  4. Whisk for another 1-2min at low speed to stablish the air bubbles in the batter.
  5. Sieve in flour and fold into the batter.
  6. Add melted butter & vanilla essence and fold until well combined.
  7. Divide  batter into portions and coloured accordingly.
  8. Transfer the coloured batter into piping bag.
  9. Piped 2 lines of the same colour, then follow by the next one.
  10. Bake for 10-15min, or until the surface turns golden brown.
  11. Set aside to cool and prepare the filling.
  12. Whisk cream cheese at medium speed until creamy.
  13. Add in sugar and vanilla essence and whisk at low speed for another 1-2min.
  14. Upon cooling, remove the parchment paper and place the sponge cake on another clean sheet of parchment paper (have a piece of damp cloth beneath it, it will helps to prevent the parchment paper from 'slipping').
  15. Spread with cream cheese filling and roll up the cake by lifting it up with the parchment paper.
  16. Place the rolled cake with the side down.  
  17. Leave the cake in the fridge to set the cream (for easy slicing).


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