RAINBOW ROLL
120 Min
10 Portions
Medium level
Ingredients
For cake roll:
5 eggs, room temp
3/4 cup granulated sugar
A splash of Vainilla Molina Clear
1 cup all-purpose flour
2 tbsp cornstarch
Gel food coloring (assorted colors)
For filling:
2 (8 oz) blocks cream cheese, room temp
A splash of Vainilla Molina Clear
1/2 cup powdered sugar
Directions
1. Preheat oven to 350°F.
2. Line a baking tray with parchment paper and lightly spray with oil.
3. In a bowl, beat eggs with sugar and a splash of Vainilla Molina Clear on high speed for about 2 minutes, until mixture is light, fluffy and reaches the ribbon stage.
4. Gently fold in flour and cornstarch, little by little, being careful not to deflate mixture.
5. Divide batter into 6 bowls and add different gel food colorings to each.
6. Transfer each colored batter in disposable piping bags.
7. Pipe diagonal lines onto prepared tray, alternating colors until surface is covered.
8. Bake for 15 min or until cake is set to the touch.
9. While baking, prepare a thin cloth towel with parchment paper and dust with powdered sugar.
10. Turn warm cake out onto towel with parchment paper, remove the pan, and peel off the parchment paper used for baking (which is now at the top of the cake).
11. Roll cake up with towel and let cool completely.
12. In a bowl, beat cream cheese, a splash of Vainilla Molina Clear and powdered sugar until smooth and creamy.
13. Once cake is completely cool, gently unroll and spread cream cheese filling evenly over surface.
14. Carefully roll cake back up.
15. Place in freezer for 1 hour to firm up.
16. Top with more filling using a piping bag. Sprinkle with cake crumbs.
17. Enjoy!
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