Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Rainbow Swiss Roll Cake July 1, 2016

Swiss

The rainbow craze is crazy, but lets just go with it…

 

For this rainbow swiss roll I’ve gone with the Victoria Sponge Cake recipe again

175g/6 oz butter, at room temperature

175g/6 oz caster sugar

3 eggs, beaten

175g/6 oz self raising flour

pinch of salt

7 food colours

For the buttercream

175g icing sugar, sifted

85g butter, softened

1/2 tsp vanilla extract

Tbsp  milk to soften if needed

 

Method

Preheat oven to 180C/350F/gas mark 4

Line two swiss roll tins with baking parchment.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in with a metal spoon or spatula.

Divide the mixture equally between 7 small dishes. Add a small amount of differnt colour to each dish and mix in well, adding a little more colour if needed.

Transfer the mixture from the small dishes into seperate piping bags, snip the end of each bag and starting at an angle, pipe a line of each of the different colours across the pans.

Bake for 10 minutes after that time the cake should just be coming away from the sides of the tin, if not leave for another 3 – 5 minutes.

Remove from the oven and allow to stand for 10 minutes.

Loosen the cakes from the tins. Turn onto a wire rack to cool completely.

Whisk the butter in a bowl until nice and soft then add half of the icing sugar, whisk well, add the extract and the rest of the icing sugar and again whisk well. If the buttercream is a little too stiff to spread easily, then add the milk and whisk again.

Place the two cakes end to end, spread with the buttercream and roll up starting with a short end.

If liked you could add coloured sprinkles to the buttercream and mix in.

 

Rainbow Cake with Cream Cheese Frosting May 29, 2016

Rainbow

Made this for my Daughter’s Birthday. I used a cream cheese frosting because it’s not quite as sweet as a buttercream frosting.

I started by making 2 Victoria Sponge cakes.

 

Ingredients

350g butter, at room temperature

350g caster sugar

6 eggs, beaten

350g self raising flour

pinch of salt

Food colouring, preferably the gel type in red, yellow, pink, blue, orange, purple & green

 

For the Cream Cheese Frosting

340g cream cheese, at room temperature

1 1/2 cups butter, at room temperature

6 cups icing sugar

2 tsp vanilla extract

 

 

 

Method

Preheat oven to 180C/gas 4

Now if you have them line 7, 20cm sponge tins with parchment. Otherwise do the same as I did & just keep on washing the tins you do have between each use.

Cream the butter and sugar together until the mixture is pale, light and fluffy.

Add the egg a little at a time, beating well after each addition.

Sift the flour and salt and carefully add to the mixture, folding it in.

I divided the mixture (as equally as possible) between 8 small dishes, & added a different colour to each of them except the last.

Place then on the same shelf in the centre of the oven and bake for 10 – 15 minutes until risen slightly, golden brown and begining to shrink from the sides of the tins.

Leave all the cakes to cool while you make the frosting.

Cream together the cream cheese & butter.

Mix in the icing sugar & vanilla.

Sandwich all the cakes (apart for the plain one, leave that on to one side for later) together with the frosting, keeping some back to cover the top & place in the fridge until ready to use.

Wrap the 8th cake in cling film & place in the freezer for a following recipe 😉

 

 

 

 

 

 
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