Colourful Cake Roll
published on 8 March, 2018 at 15:15
11 Tbsp Caster Sugar.
90ml Cooking Oil.
1 Tsp Vanilla Extract.
65g Corn Flour.
1 Tsp Cinnamon.
1 Tsp Cream of Tartar.
300ml Whipped cream.
Separate the egg yolks and whites.
Whisk together the egg yolks with 3 tablespoons of caster sugar.
After this add in the milk, cooking oil and vanilla extract and again mix.
Now add in the flour, corn flour and cinnamon and mix.
Whisk the egg yolks and when they begin to foam add the cream of tartar and continue to whisk.
When a firm whipped egg white is formed slowly add in the remaining caster sugar.
Fold this whipped egg white into the cake batter from earlier a little at a time.
Separate this cake mix into 4 and then add purple, green and yellow food colouring leaving one ‘naturally’ coloured.
Grease and line a baking try that is 35cm by 25cm and then randomly splash in the cake mix making sure the colours are nicely spread out.
Using a wooden skewer drag through the cake mix first left to right and then up and down.
Bake at 180°C or 350°F for 20-25 minutes.
Turn out onto a sheet of baking paper and allow to cool for 10 minutes.
Remove the baking parchment that the cake was baked on.
Spread the cake with a third of the whipped cream and then roll into a sausage shape using the baking parchment to help.
Finally spread the remaining cream over the cake and then sprinkle with sprinkles.
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