Want to add colors to your cake? This rainbow glaze roll cake recipe is the new recipe that you must try! A delicious cake with a smooth and fluffy texture that that just melts in your mouth!
What are you waiting for? Let’s go on and make this recipe now!
Method:
To Make the Cake Batter:
- Combine the egg yolks, salt and 50 grams sugar. Whisk until light in color and has doubled in size. Set aside.
- Beat the egg whites until stiff peak while adding the 70 grams sugar in 3 parts.
- Fold the egg yolk mixture to the meringue until combined.
- Add the sifted cake flour and baking powder to the batter, folding until all the flour is absorbed.
- Combine the milk and vegetable oil in a bowl.
- Put some of the batter mixture to the liquid and mix until combined then pour it back to the mixture. Fold until just incorporated.
- Pour into your pan and bake in the pre-heated oven for 20 minutes.
To Make the Filling:
- Beat the heavy cream on medium speed until stiff peaks forms. Add the melted chocolate and melted gelatin and mix well. Color and chill until ready to use.
- Use as filling and frosting for your roll cake.
- Chill for 2 hours or overnight.
To Make the Glaze:
- Pour the 63 grams of water to the gelatin and set aside until the gelatin swell.
- Add the sugar, condensed milk and 100 grams of water in a small sauce pan and heat. Once it simmers, remove from the heat and add the swelled gelatin. Mix until incorporated.
- Pour over the hot mixture to the chocolate and let it sit for 5 minutes.
- Use a whisk to incorporate the chocolate to the mixture. Add color. Set aside to cool. Once it reached 37 degrees C or 90 degrees F, pour over the chilled cake.
Rainbow Glaze Roll Cake Recipe
Ingredients
- 5 pcs Egg Yolk
- 1 g Salt
- 270 g Sugar
- 90 g Cake Flour
- 2 g Baking Powder
- 50 g Vegetable Oil
- 50 g Milk
- 5 pcs Egg Whites
- 240 mL Heavy Cream
- 275 g White Chocolate
- 6 g Gelatin swelled in 2 tbsp. water
- 100 g Condensed Milk
- 75 mL Water
- 10 g Gelatin
- 2 tsp Gel Food color
- 63 g Water
Instructions
Cake Batter:
- Combine the egg yolks, salt, and 50 grams sugar. Whisk until light in color and has doubled in size. Set aside.
- Beat the egg whites until stiff peak while adding the 70 grams sugar in 3 parts.
- Fold the egg yolk mixture to the meringue until combined.
- Add the sifted cake flour and baking powder to the batter, folding until all the flour is absorbed.
- Combine the milk and vegetable oil in a bowl.
- Put some of the batter mixture to the liquid and mix until combined then pour it back to the mixture. Fold until just incorporated.
- Pour into your pan and bake in the preheated oven for 20 minutes.
Filling:
- Beat the heavy cream on medium speed until stiff peaks forms. Add the melted chocolate and melted gelatin and mix well. Color and chill until ready to use.
- Use as filling and frosting for your roll cake.
- Chill for 2 hours or overnight.
Glaze:
- Pour the 63 grams of water to the gelatin and set aside until the gelatin swell.
- Add the sugar, condensed milk and 100 grams of water in a small sauce pan and heat. Once it simmers, remove from the heat and add the swelled gelatin. Mix until incorporated.
- Pour over the hot mixture to the chocolate and let it sit for 5 minutes.
- Use a whisk to incorporate the chocolate to the mixture. Add color. Set aside to cool. Once it reached 37 degrees C or 90°F, pour over the chilled cake.
Video
An over-baked Swiss roll is more likely to crack when rolled up. While the cake is baking, place a clean, dry tea towel on the counter and sprinkle castor sugar all over the towel. If the cake cools down, it will crack when you roll it up. Once rolled, leave the cake to cool in its tea towel, until cold. – Food24
The more flour there is, the firmer the cake. A cake that’s 1-2 cm tall should have very little flour because it doesn’t need much structural support. If it has as much flour as a cake that’s 5-7 cm tall, it’d be dense and hard. – Kitchentigress
A jelly roll pan is a type of flat sheet pan that features a 1-inch rim around the pan’s sides. It is designed to make thin sponge or sheet cakes that are sturdy enough to coat with creme, jelly, or other fillings and roll into a cylinder shape. – Webstaurantstore
