Rainbow Cake Roll: a bright and colorful recipe!

Name: Rainbow Cake Roll: a bright and colorful recipe!
Uploaded: 2017-10-14T09:33:12Z
Duration: PT78.042S
Channel: Food Inspiration

published on 14 October, 2017 at 11:33

Ingredients:

5 egg yolks
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
5 egg whites
2/3 cup cake flour
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
100g raspberries

Beat egg yolks until thickened and lightened, gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest continue to beat until thick and light yellow. Beat egg whites until soft peaks form then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Divide batter into 6 portions and tint each portion a different colour of the rainbow. Place batter into individual ziplock bags or a pastry bags Prepare a cookie sheet by lining it with waxed or parchment paper. Draw stripes with the batter onto the parchment, decide whether you want to have long lengthways (parallel) stripes or short perpendicular stripes. Keep in mind that if you make a rectangle shape you will be rolling from the long end. My cake covered about 15"x12" and I used up almost all the batter.
Baked at 375F for about 10-12 minutes until a toothpick inserted comes out clean, the cake is firm to the touch and the edges may be just the slightest bit brown (you don't want the whole cake to be brown, that is overcooked). Remove from oven and allow to cool slightly.
Flip the cake over onto a clean damp cloth and remove the parchment paper carefully. Place a second dampened cloth over the cake and flip the cake back over to expose the "good" side (side next to parchment paper). Remove the top cloth and then roll up the cake into the cloth and allow to cool completely. Unroll and fill with cream and raspberries then re-roll cake. Refrigerate for 1-2 hours to chill completely and allow the filling to set. Keep refrigerated.

4 oz (125g) cream cheese softened
1/2 cup white sugar
1/2 tsp vanilla
3/4 cups heavy whipping cream

DIRECTIONS:
1. In a small bowl beat whipping cream until thick and set aside.
2. In a large bowl combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream.