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Rainbow Cake Roll

Vibrant Rainbow Cake Roll with Funfetti Cream Delight

This Rainbow Cake Roll is a fun, colorful dessert that brings joy to any occasion with its delightful layers and easy preparation.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 10 slices
Course: DESSERTS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Granulated Sugar Sweetness and moisture; using brown sugar can deepen the flavor.
  • 4 large Eggs Provides structure; room temperature eggs whip better.
  • 1 cup Self-Rising Flour Creates fluffiness; can substitute with all-purpose flour plus baking powder.
  • 1 set Gel Food Coloring (Red, Orange, Yellow, Green, Blue, Purple) For vibrant color.
For the Funfetti Buttercream
  • 1 cup Unsalted Butter Richness base for buttercream; can use vegan butter.
  • 3 cups Confectioner's Sugar Sweetness enhancer; can use powdered erythritol.
  • 1/4 cup Whole Milk or Whipping Cream Adjusts consistency; plant-based milk is suitable.
  • 1 tsp Cake Batter Flavoring Enhances flavor; vanilla extract can substitute.
  • 1/2 cup Rainbow Nonpareil Sprinkles For decoration; can be omitted.

Equipment

  • mixer
  • baking tray
  • Parchment Paper
  • Tea Towel
  • Serrated Knife

Method
 

Preparation
  1. Preheat the oven to 350°F (176°C), prepare a quarter sheet tray by spraying with nonstick spray and lining with parchment.
  2. Whip together the eggs and granulated sugar for 3-4 minutes until pale and voluminous. Add vanilla for aroma.
  3. Divide the mixture into six bowls, fold in sifted self-rising flour and different gel colors into each bowl.
  4. Pipe the colored batters diagonally onto the baking tray, swirling gently.
  5. Bake for 18-20 minutes until set, golden and springy.
  6. Turn the cake onto a sugar-dusted tea towel, peel parchment, and roll in the towel to cool for 1 hour.
  7. Beat unsalted butter for buttercream until creamy, gradually add confectioner's sugar, milk, and flavoring, mixing until smooth.
  8. Unroll the cooled cake, spread buttercream evenly, and roll back into log shape.
  9. Wrap the cake in clingfilm, refrigerate for a minimum of 8 hours.
  10. Optional: Garnish with extra sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 100mgSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature eggs and ensure gentle folding to maintain airiness.

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