Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, rainbow swiss roll. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Rainbow Swiss Roll is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Rainbow Swiss Roll is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook rainbow swiss roll using 12 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Rainbow Swiss Roll:
- Get For the sponge:
- Make ready 6 large eggs
- Prepare 200 g caster sugar
- Get 200 g self-raising flour
- Make ready 50 g butter, melted
- Prepare 1 pinch salt
- Get Sugarflair colours: Christmas red, ice blue & melon yellow
- Take Caster sugar for dusting
- Prepare For the filling:
- Take 300 ml double cream
- Prepare 50 g icing sugar, plus extra for dusting
- Make ready Vanilla extract
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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.
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