RAINBOW SWISS ROLL

FILLINGS:

100g butter, softened
30g icing sugar
50g whipping cream

METHOD:

Whisk butter & sugar together till combined.

Add in whipping cream slowly & whisk until smooth.

CAKE:

4 eggs

100 gm castor sugar

½ tsp vanilla essence

120 gm self-raising flour

1/8 tsp salt (sifted with

self-raising flour)

2 tbsp hot water

Few drops of food colours

( green, blue, pink, yellow & orange)

METHOD:

Whisk eggs in a bowl till frothy.

Add sugar & continue whisking

till mixture is very thick & creamy.

Add essence.

Fold in flour lightly using a whisk.

Add hot water & mix well.

Divide batter into 6 equal portions & add

colours, leaving 1 portion with original colour. 

Pipe them into a tray lined with parchment paper. 

Bake in the pre-heated oven at 220°C

for 10-15 minutes till cooked.

Remove from oven.

Invert the cake into a new sheet of grease proof

paper & remove the lining paper from the cake.

Trim off the edges with a knife & spread

cake with butter cream.

From one end start to roll up using your

hands, use paper to complete the rolling 

up by pulling it.

Wrap up the cake with  paper &

leave to cool before cutting.