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Rainbow Cake By Chef Tejasvi Chandela

Tejasvi Chandela
Rainbow Cake is a colourful variation of the popular Swiss roll. Chef Tejasvi Chandela shares the recipe in detail.

Serves

4

Cooking Time

15-20 Min

Meal Type

cake

Preparation Time

6-10 Min

Difficulty

MEDIUM

View step by step

INGREDIENTS

    • 2 eggs

    • 4 tsp castor sugar

    • 1 cup sugar

    • 3 tbsp milk

    • 3 tbsp vegetable oil

    • 1/4 cup corn flour

    • 1/4 cup all-purpose flour

    • salt to taste

    • 1 tsp edible red gel color

    • strawberry jam

    • cream cheese frosting

    • whipped cream

    • strawberries

PREPARATION

  1. 1

    Separate the egg whites and yolks into two bowls.

  2. 2

    Add the castor sugar to the yolks and beat the mixture using a hand blender.

  3. 3

    Whisk sugar and egg whites until they form soft peaks.

  4. 4

    Add milk, vegetable oil, cornflour, all-purpose flour, salt, edible red gel colour to the yolk mixture and mix well.

  5. 5

    Add the egg white mixture to the bowl and mix well.

  6. 6

    Pour the cake batter into a piping bag and pipe it on a lined baking tray.

  7. 7

    Follow the same process to make the cake batter in your favourite colours. Pipe out the batter on the tray.

  8. 8

    Bake the cake in a preheated oven at 180 C for 15-20 mins.

  9. 9

    Place the cake on a silicon mat and spread strawberry jam and cream cheese frosting on it.

  10. 10

    Roll the cake carefully and refrigerate it for 5-10 mins.

  11. 11

    Transfer the roll to a plate and trim the sides. Garnish it with whipped cream and strawberries.

STEP BY STEP