Last year around this time I posted my Mint Chocolate Shamrock Swiss Roll. When I was trying to come up with an idea for a fun St. Patrick’s Day themed recipe this year realized the Swiss Roll really doesn’t get the attention it deserves. They are really easy to make and really open them selves up to a lot of flavour combinations. And, as it turns out – colour combinations as well. I never really thought about “rainbow” being a St. Patrick’s Day theme but I’m seeing A LOT of rainbow themes recipes circulating in the days leading up to March 17th so I thought I’d give one a shot. This rainbow swiss roll was a lot of fun to make and turned out very pretty. It tastes great too!
Rainbow Swiss Roll
For the roll:
- 4 eggs, separated, at room temperature (you will use both parts of the eggs)
- 1/2 cup plus 1 tablespoon of granulated sugar
- 1/s teaspoon of vanilla
- 1/4 cup of vegetable oil
- 3/4 cup of white flour
- Food colouring in “rainbow” colours
- a 473ml carton of whipping cream
- 1 cup of powdered sugar
- 1/2 teaspoon of vanilla
Start by preheating your oven to 400.
Put the egg whites and 1 tablespoon of sugar into the bowl of your stand mixer with the whisk attachment. If you don’t have a stand mixer you can use a hand electric beater. Beat on high until soft peeks form. This will take a few minutes.
In a small bowl hand whisk the egg yolks and 1/2 of sugar together. Add the oil and whisk again. Pour this mixture into the egg white bowl and gently fold together. Now fold in the flour and mix just until everything is well combined.
Divide your batter into six separate small bowls (or however many colours you are going to use).
Put in a drop or two of colouring into each bowl and mix well.
Pour each separate colour into a piping bag or a sandwich bag.
Line a 10 x 15 jelly roll pan (a cookie sheet is fine) with parchment paper.
Cut a small piece out of the corner of each bag and pipe strips of coloured batter in your pan starting at one corner. Alternate until you’ve used each colour and then start again with the first colour. Make them as thick or as thin as you’d like. Continue until the entire pan is covered.
Your colours will start to bleed into each other a bit on the top but don’t worry about that.
Place the pan in the oven and bake for about 7-8 minutes. Watch carefully and do not over bake!!
Have another piece of wax or parchment paper ready. Flip the pan over onto the wax paper. Very carefully peel away the paper that was on the bottom of the pan.
Now flip your cake once more onto a piece of wax paper (a thin tea towel works for this as well). Gently roll up the cake (lengthwise) with the wax paper or tea towel in it. Set aside to cool while you prepare the filling.
To make the filling simply beat the whipping cream, vanilla and powdered sugar together, starting on low speed so you don’t have sugar everywhere, and then on high speed until it is thick and makes stiff peaks.
Gently unroll your cake and spread the filling evenly on it. I found I didn’t use all of them filling I made – there was maybe a cup leftover. You can do this to your preference.
Roll up your cake again (without the wax paper in it this time).
Wrap tightly in plastic wrap and store in the fridge until you are ready to slice and serve.