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
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.