Rainbow Roll Cake
A delightful dessert featuring vibrant colors and a creamy filling, perfect for celebrations and parties.
Ingredients
For the cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- Gel food coloring Various colors as desired
- Powdered sugar For dusting
For the buttercream filling
- 3/4 cup salted sweet cream butter
- 1 teaspoon clear vanilla flavoring
- 1/2 teaspoon almond extract
- 2 cups powdered sugar
- 2 tablespoons heavy cream
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, baking powder, and salt.
- In a separate bowl, beat the eggs and sugar until light and fluffy.
- Stir in the vegetable oil, vanilla extract, and almond extract.
- Gradually add the dry mixture to the egg mixture, mixing until just combined.
- Divide the batter into bowls and add different gel food coloring to create various colors.
- Spread the colored batters evenly on a lined baking sheet.
Baking
- Bake for about 12-15 minutes until the cake springs back when touched.
- Let it cool, then dust with powdered sugar and turn it out onto a towel.
Buttercream Filling
- For the buttercream filling, beat the butter until creamy.
- Add vanilla, almond extract, and powdered sugar until smooth.
Assembly
- Spread the buttercream on the cooled cake and roll it up tightly using the towel.
- Place the roll in the refrigerator to set, then slice and serve.
Notes
Store the Rainbow Roll Cake in an airtight container in the refrigerator. Best enjoyed within 2-3 days. Make sure to bake the cake until just set to prevent cracking while rolling. Feel free to use any colors you like for a creative design.