Monday, 14 December 2015

Christmas Rainbow Logcake



I have ranted long enough about the tediousness of making rainbow cakes. Usually when people order them, my heart would sink and I would be like “ Oh no not again!!” Why rainbow why why why! Firstly, you need a lot of bowls to contain different color batter. Secondly, washing up after is a chore and thirdly, which I secretly think that’s the reason why I hate making them is because I don’t get to enjoy the fruits of my labor!! I don’t get to admire the pretty slice of rainbow cake that only happens after people cut the cake!


 Well, that’s just from the baker’s perspective. I guess the joy of the recipient is enough to put a smile on my face. And that to me is self-satisfying. To celebrate this joyous season that is approaching, I decided to make a rainbow log cake. Christmas is all about red white green, actually all things colorful. So what better occasion to surprise someone than to make this gorgeous cake. It's actually quite simple to whip up. I have a diagram below to show you where each color batter should be poured into the Swiss roll pan. Don't fret if some colors sip into the next color. A mix of colors would nevertheless turn out pretty as well!


Swiss Roll batter (Baked in a 17" by 12" pan)

3/4 cup cake flour
5 egg yolks at RT
3 1/2 tbsp oil
4 tbsp milk
1 tbsp castor sugar

5 egg whites at RT
2 tbsp castor sugar


Steps for Swiss Roll: 


1) Sift cake flour and set aside

2) In a medium bowl, lightly whisk egg yolk with 1 tbsp sugar until pale.

3)  Add in oil and stir to combine. Then add in milk

4)  In another bowl, beat egg whites till foamy.

5)  Gradually add in 2 tbsp castor sugar  and beat till egg white forms stiff peak.

6) Take 1/3 portion of egg white and use spatula to mix with egg yolk mixture. Do not over mix.

7)  Fold the rest of the egg white mixture

8) Divide mixture equally into 4 bowls. Add Blue, yellow, red and green coloring into separate bowls and mix.

9)  Pour batter into swiss roll pan lined with non-stick parchment paper according to the diagram above.

10) Gently knock the swiss roll pan on the kitchen counter a few times to remove air pockets trapped in the batter.

11) Bake in preheated oven at 160deg C for 20min.


Ingredients for Vanilla Chantilly Cream

150ml whipping cream
2 tsp sugar
1 tsp vanilla paste

Steps for cream filling:

1) Combine whipping cream, sugar and paste in a bowl and whip till stiff peaks. Set aside in fridge


To assemble swiss roll

1) Remove the sponge cake and invert the sponge cake onto another piece of parchment paper.

2)  Slowly peel off the attached parchment paper from the cake.

3)  Place a new piece of parchment paper over the sponge. Invert the sponge again.

4)  Wait till the sponge cake is cooled enough ( Slightly warm so it's easier to roll the cake)  to spread the cream

5)  Spread evenly a layer of chantilly cream.

6) Roll the cake to form a swiss roll. Chill till set and TADAAAAAA.... you get a bunch of impressive guests at your party :) So easy to do and yet eye catching.

 Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures!

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