Rainbow Swiss roll

Serves 8


5 egg whites

120g caster sugar

5 egg yolks

30g unsalted butter

30ml cream

60g plain flour

Selection of food colourings (gel or paste)


250ml whipped cream

dash vanilla essence

1 teaspoon icing sugar


Whisk the egg whites until double in size, add half the sugar and continue to whisk until thick and glossy. Set aside.

In a bowl whisk the remaining sugar and egg yolk until pale in colour.

Melt the butter and add the cream. Set aside

Fold the meringue into the egg yolk mix, be gentle to retain as much air as possible.

Fold in the melted butter and cream mix and finally the sieved flour and fold until Incorporated.

Diving the mix equally into the amount of colours you plan on using and add the food colouring, mix gently.

Spoon or pipe each individual colour in a line onto a lined baking sheet.

Bake in the center of a preheated oven set at 160C for 10-14 minutes.

Remove and allow to cool.

For the filing, whisk the cream, vanilla and sugar until thick, set aside.

Turn the cooled sponge onto your work surface and carefully remove the parchment paper, spoon on the cream and roll the sponge up as firm as possible, you can wrap in cling film and chill if you want.

Slice and enjoy!

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