5 large eggs separated 1 cup caster sugar food colouring (red, yellow, pink, green, purple, blue) ¾ cup flour 1 teaspoon baking powder 1 cup cream: Whipped with 5 tablespoon icing sugar 1 teaspoon vanilla essence
Beat together the egg whites till stiff. Add sugar and beat till glossy. Add yolks and beat. Add vanilla, mix well. Fold in dry ingredients. Heat oven to 180°c. Prepare Swiss roll pan with baking paper. Divide batter between 6 bowls and stir a colouring paste into each portion. Spoon each mixture into separate piping bags. Pipe lines of the mixture diagonally across the Swiss roll tin in a rainbow pattern, making sure the lines touch each other. Continue until the tin is full and the mixture is used up. Bake for 11 minutes, or until springy and dry to the touch. Place a large piece of baking parchment onto a clean surface, then turn the cake out onto it. Remove the lining paper and loosely roll up the sponge from the short side, with the sugared paper rolling along with it. Cover with a damp tea towel and leave on a wire rack to cool completely. Gently unroll the cake and remove the paper. Spread the cream filling evenly across and reroll. Trim the ends if any cream leaks. Dust with icing sugar before serving. Enjoy!