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Rainbow Glaze Roll Cake Recipe

Step-by-Step Guide
Course Dessert
Keyword cakerecipes, glazecake, rainbowcake, rainbowdessert, rainbowglazerollcake, swissrollcake
Prep Time 2 hours
Cook Time 30 minutes
Calories 588kcal

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.

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