Description of this recipe
This Rainbow Swirl Cake Roll is a show-stopping dessert perfect for celebrations or whenever you want to add a touch of color and fun to your day. A light and airy sponge cake, vibrant with pastel hues, is swirled together and then filled with a luscious cream cheese frosting. The result is a visually stunning and utterly delicious treat that will impress everyone who tries it.
Why you will love this recipe
This cake roll is more than just pretty; it’s a delightful combination of textures and flavors. The sponge cake is incredibly light and moist, providing the perfect canvas for the tangy and sweet cream cheese frosting. The vibrant colors make it a feast for the eyes, and the surprisingly easy rolling technique means you can create a bakery-worthy dessert in your own kitchen. It’s a guaranteed crowd-pleaser that’s both fun to make and a joy to eat.
Ingredients:
Cake Ingredients:
- 6 large egg whites, room temperature
- 1 tsp lemon juice, freshly squeezed
- ¼ tsp kosher salt
- ¼ cup granulated sugar
- ½ cup + 1 tbsp cake flour
- Pastel gel food coloring (pink, blue, yellow, green)
Cream Cheese Frosting Ingredients:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- Powdered sugar, for dusting
Preparation:
Step 1: Preheat oven to 350°F (175°C). Lightly grease a 13×18 inch baking sheet with baking spray and line with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, lemon juice, and salt until foamy. Gradually add the granulated sugar, whisking constantly until stiff, glossy peaks form. Be careful not to overwhip.
Step 3: Gently fold in the cake flour until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour and result in a tough cake.
Step 4: Divide the cake batter evenly into 4 separate bowls. Add a few drops of pink gel food coloring to the first bowl, blue to the second, yellow to the third, and green to the fourth. Gently fold each color in until evenly distributed, adding more coloring if needed to achieve your desired shade.
Step 5: Drop spoonfuls of each colored batter randomly onto the prepared baking sheet, creating a colorful patchwork. Use a spatula to gently spread the batter evenly into a thin layer. Don’t worry about perfection; the swirling effect is what we’re after!
Step 6: Bake for 12-15 minutes, or until the cake springs back lightly when touched. Do not overbake, as this will make the cake dry and difficult to roll.
Step 7: Remove the cake from the oven and let it cool in the pan for 5 minutes.
Step 8: While the cake is cooling, prepare a clean kitchen towel or another sheet of parchment paper and dust it generously with powdered sugar.
Step 9: After the 5 minutes of cooling in the pan, invert the cake onto the prepared powdered sugar-dusted towel or parchment paper. Carefully peel off the parchment paper that lined the baking sheet.
Step 10: Starting from one of the short ends, gently roll the cake up tightly in the towel or parchment paper. This will help the cake maintain its shape and prevent it from cracking. Place the rolled cake seam-side down on a wire rack and let it cool completely at room temperature. This may take an hour or two.
Step 11: While the cake is cooling, prepare the cream cheese frosting. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together until smooth and creamy.
Step 12: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until the frosting is light and fluffy.
Step 13: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese frosting evenly over the entire surface of the cake, leaving a small border at the edge.
Step 14: Gently re-roll the cake, this time without the towel or parchment paper. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the frosting to set and the flavors to meld.
Step 15: Before serving, dust the cake roll generously with powdered sugar. Use a serrated knife to trim the ends of the roll for a clean presentation. Slice into 1-inch thick slices and serve.
Serving Suggestions:
- Serve the cake roll chilled as a dessert or snack.
- Garnish with fresh berries, sprinkles, or edible flowers for an extra touch of elegance.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of coffee, tea, or a glass of milk.
Tips:
- Make sure your egg whites are at room temperature for maximum volume.
- Don’t overmix the cake batter, as this will result in a tough cake.
- Be careful not to overbake the cake; it should be moist and springy.
- Rolling the cake while it’s still slightly warm will help prevent it from cracking.
- Refrigerating the cake roll allows the flavors to meld and the frosting to set, making it easier to slice.
- For a smoother frosting, sift the powdered sugar before adding it to the cream cheese and butter.
- If the cream cheese frosting is too soft, add a little more powdered sugar. If it’s too thick, add a teaspoon or two of milk.
- You can customize the colors of the cake batter to match your theme or preference.
Prep Time: 30 minutes
Cook Time: 12-15 minutes
Total Time: 2 hours 30 minutes (includes cooling and chilling time)
Nutritional Information (per slice, estimate only):
Calories: 300
Protein: 4g
Sodium: 150mg
Conclusion
This Rainbow Swirl Cake Roll is a show-stopping dessert that’s perfect for any occasion. With its vibrant colors, light and airy sponge cake, and luscious cream cheese frosting, it’s sure to be a hit with everyone who tries it. Don’t be intimidated by the rolling technique; with a few simple steps, you can create a bakery-worthy cake roll in your own kitchen. So go ahead, add a splash of color and sweetness to your day with this delightful Rainbow Swirl Cake Roll!
Questions and Answers About This Recipe:
Q1: Can I use regular flour instead of cake flour?
A: While you can use all-purpose flour in a pinch, cake flour is highly recommended for this recipe. Cake flour has a lower protein content than all-purpose flour, which results in a more tender and delicate cake crumb. If you must use all-purpose flour, substitute ½ cup + 1 tbsp all-purpose flour, and remove 1 tbsp.
Q2: My cake cracked when I rolled it. What did I do wrong?
A: There are a few reasons why your cake might have cracked:
- Overbaking: Overbaking will make the cake dry and brittle, causing it to crack when rolled. Make sure to bake the cake only until it springs back lightly when touched.
- Not rolling it while warm: Rolling the cake while it’s still slightly warm helps to prevent cracking because it’s more pliable.
- Not rolling it tightly enough: Rolling the cake tightly and using a towel or parchment paper to guide the rolling process will help to maintain its shape.
- Cake too Thin: A paper thin cake won’t have the suppleness to roll up into shape
Q3: Can I make this cake roll ahead of time?
A: Absolutely! In fact, making the cake roll a day or two in advance is recommended, as it allows the flavors to meld and the frosting to set. Just make sure to wrap it tightly in plastic wrap and store it in the refrigerator.
Q4: Can I freeze this cake roll?
A: Yes, you can freeze this cake roll. Wrap it tightly in plastic wrap and then in a layer of foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Q5: What if I don’t have gel food coloring? Can I use liquid food coloring?
A: Gel food coloring is preferred because it’s more concentrated than liquid food coloring, so you can achieve vibrant colors without adding too much liquid to the batter. If you use liquid food coloring, you may need to add more to achieve the desired shade, but be careful not to add too much, as it can affect the consistency of the batter. Adjust carefully, a few drops at a time.
