Rainbow Swiss Roll
Author: 
Recipe type: desserts
Cook time: 
Total time: 
Serves: 6
 
A multi coloured swiss roll filled with jam and a white chocolate and cream cheese filling
Ingredients
  • 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
Instructions
  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.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/08/rainbow-swiss-roll-greatbloggersbakeoff2014-1-cake.html