Rainbow Swissroll Cake

INGREDIENTS

FILLING:

100g butter/rama, softened
30g icing sugar
50g whipped cream


CAKE:

4 eggs

100 gm castor sugar

½ teaspoon vanilla essence

120 gm self-raising flour

Pinch of salt (sifted with

self-raising flour)

2 tablespoon hot water

Few drops of food colours

( green, blue, pink, yellow & orange)

METHOD

filling:

Whisk butter & sugar together till combined.

Add in whipping cream slowly & whisk until smooth.

Cake:

beat eggs in a bowl till frothy.

Add sugar & continue beating

till mixture is very thick & creamy.

Add essence.

Fold in flour lightly using a whisk.

Add hot water & mix well.

Divide batter into 6 equal portions & add

colours.

Pipe them into a tray lined with parchment paper. 

Bake in the pre-heated oven at 220°C

for 10-15 minutes till done

Remove from oven.

turn out cake on to a damp cloth.
Trim off the edges,roll cake along with the towel,leav till cool.
unroll and spread filling  with a knife
From one end start to roll carefully.

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