Rainbow Swiss Roll (#Greatbloggersbakeoff2014 #1 Cake)

So today is the day!!!! Or tonight is the night I should say, for at 8pm the Great British Bake Off returns to our screens!!! I am so excited I could crush a cupcake……..but then that would be a waste of a good cake! This also means that today sees the return of the Great Bloggers Bake Off! For those of you who have not heard of this, last year a group of bloggers baked along with the show and let me tell you that the standard was amazing and everyone produced some top notch baking masterpieces and you can view them all on Great Bloggers Bake Off pinterest board.

So if you would like to join in this year or you are back again for some more baking fun, then here is what it entails:

**the Wednesday night following each episode of the GBBO a linky will open, and you need to bake a recipe inspired by one which was featured in the show. It can be an exact copy, one you have created yourself or a mix! As long as it can be connected to the themes used in that episode it can be linked up. For example this week the theme is Cake, and I have heard on the cake-vine that the contestants will be baking swiss roll, cherry cake and 36 minature classic British cakes, therefore, this week you can bake any cake big or small, cherry or not, or a British classic or a swiss roll – or maybe a mix of all 3!

**the linky will remain open until the following Monday at 12pm. I will NOT accept any late entries this year unlike I did last year, simply because I am giving you an extra 12 hours!!!

** all entries must carry the Great Bloggers Bake Off badge (see bottom of the post) please and a link to my blog

**when you tweet your bake off recipe, please @JennyPaulin with the #greatbloggersbakeoff2014 hashtag and I will RT for you and add it to the pinboard.

**each week a blogger or bloggers will be selected as a Star Baker and will recieve a special badge to wear with pride on their blog.

**the next linky will open the following Wednesday as before but obviously with a new theme based on that evenings episode.

**the recipe linked up must not be one already posted on your blog – this is a bake along

This is not a serious linky at all (unless you make it so of course!). It is just for fun and any blogger is welcome to enter whatever their baking skills are and don’t be afraid to link up any disasters – credit will be given for effort too!

So for this week I have baked a swiss roll, and not a normal, run of the mill type either but a rainbow one!! With hindsight, making a swiss roll for the first time and then deciding to make it all multi coloured  was not one of my better baking moves BUT it did work out – just!!!! However, the batter did deflate somewhat when I added all the food colourings, so I do wonder how much bigger my sponge might have been had I not done this, as my pre coloured, non cook batter rose lots!

Anyway, here is my Rainbow Swiss Roll


5.0 from 1 reviews
Rainbow Swiss Roll
Cook time
Total time
A multi coloured swiss roll filled with jam and a white chocolate and cream cheese filling
Recipe type: desserts
Serves: 6
  • 100g caster sugar
  • 4 eggs
  • 100g self raising flour
  • 1 tbsp apple & blackcurrant Robinsons Fruit Shoot Jam
  • 6 food colourings - i chose yellow, orange, red, green, blue and purple from the Dr Oetkar liquid gel range
  • *For the Filling*
  • apple & blackcurrant Robinsons Fruit Shoot Jam
  • 1 dsp white chocolate spread
  • 1 dsp cream cheese
  • 1 dsp thick double cream
  1. pre heat the oven to 200oC/180oC fan
  2. line a 23cm x 30cm/9in x 12in baking tray (or swiss roll tin if you have one) with greaseproof paper
  3. place the eggs and sugar in a bowl and whisk on a high speed for about 5 minutes until the mixture is light and airy and increased in size
  4. add the jam and whisk briefly
  5. then carefully fold in the flour - taking care not to over do it or the batter deflates quite quickly!
  6. then divide the batter into 6 bowls and add a good squirt of food colouring into each and stir as ligthly and as fast as you can
  7. transfer each coloured batter into a piping bag, and pipe the batter in rows onto the greaseproof paper until you have no more room
  8. carefully transfer to the oven and cook for 8-10 minutes until just starting to brown and the cake is light to the touch and springs back
  9. Remove from the oven and tip out carefully onto a slightly damp (and clean!) tea towell, and remioe the greaseproof paper.
  10. Decide which side looks best for when you roll the cake, and place another slightly damp (and clean!) tea towell over the top while you make your filling
  11. Whisk the cream until it thickens - taking care not ot over whisk
  12. In another bowl beat together the chocolate spread and cream cheese
  13. Fold the cream into the cream cheese mixture
  14. Remove the top tea towell and spread a thin layer of the jam over the base of your swiss roll
  15. Then spread the frosting over the jam
  16. Carefully fold the cake inoto a swiss roll shape and put the seam underneath. Place on a plate and chill in the fridge for a couple of hours to set the filling
  17. Serve and enjoy.



This tasted just like a bought swiss roll so I guess that is a good sign! I would not bother making a rainbow version again, because it was far too fiddly but does look fun. However, I have to say that making a swiss roll is not as scary as I had envisaged and I will definately have another go – maybe a chocolate one next time.

So now it is over to you ………………………………… on your marks, get set and baaaaaaake!!!

GBBO badgesmall

I was sent some new Robinsons Fruit Shoot Jam for the purpose of a review.

Tasty Tuesdays on HonestMum.com

linking up to Supergolden Bakes

32 comments / Add your comment below

  1. I love your Swiss roll I think it looks pretty special. I’m so excited about the GBBO returning and your Bloggers Bake off. I heard the same rumours about the first episode too and bought a Swiss roll tin to get in the spirit of things! I have a few busy weeks ahead so might not be able to join in yet but I’ll be looking and commenting on all the fab bakes in the meantime. x

  2. Ohhh yummy! So glad it’s back (both bake offs ! 😉 that’s all far too fiddly for me but you’re right it looks fab!

  3. That looks fantastic! Thank you for hosting the Great Bloggers Bake Off again, I have joined in with my Swiss Roll but it wasn’t nearly as successful as yours!

  4. yay for bake off! and wow, what bright colours – I coloured some of mine yellow & it turned orange! wonder if its the type of gel…hmmm, must experiment!

  5. I love the GBBO and was planning to do some baking along anyway so I’m so glad I came across this. I won’t be making a cake before Monday but I will plan to join in in future weeks.

  6. Love the stripes and the intensity of the colour. Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂

  7. Haha! Well that project looks like a lot of fun anyway!! Even if it may not be the fluffiest roll ever 😉 …Gutted I missed this hilarious project… I think one of the things I like best about it, because of the time scale, it might be a flop and that would be fantastic too!

  8. s surprize that customers aligned outside the Apple stores
    to lay hands on their favourite phone. Therefore 7, when the colors tone on the own i phone cover appears a little drab it could be a sign this is a copy.
    The one bad thing is that, if it’s done syncing, all of one’s apps can have been rearranged on the home screen.

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