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Rainbow Cake Recipe By Chef Tejasvi Chandela

Name: Rainbow Cake Recipe
Prep time: PT6-M
Cook time: 15 min
Total time: 21 min
Yield: 4
Cuisine: World Cuisine
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

Rainbow Cake Recipe

Tejasvi Chandela

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

Preparation Time

6-10 Min

Cooking Time

15-20 Min

Meal Type

dessert

Difficulty

MEDIUM

Ingredients For Rainbow Cake Recipe

- 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

How to make Rainbow Cake Recipe?

Separate the egg whites and yolks into two bowls.
Add the castor sugar to the yolks and beat the mixture using a hand blender.
Whisk sugar and egg whites until they form soft peaks.
Add milk, vegetable oil, cornflour, all-purpose flour, salt, edible red gel colour to the yolk mixture and mix well.
Add the egg white mixture to the bowl and mix well.
Pour the cake batter into a piping bag and pipe it on a lined baking tray.
Follow the same process to make the cake batter in your favourite colours. Pipe out the batter on the tray.
Bake the cake in a preheated oven at 180 C for 15-20 mins.
Place the cake on a silicon mat and spread strawberry jam and cream cheese frosting on it.
Roll the cake carefully and refrigerate it for 5-10 mins.
Transfer the roll to a plate and trim the sides. Garnish it with whipped cream and strawberries.

View Step by Step Recipe

Separate the egg whites and yolks into two bowls.

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

Whisk sugar and egg whites until they form soft peaks.

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

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

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

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

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

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

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

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

Rainbow Cake is a multicoloured and vibrant variation of the irresistible Swiss roll or Swiss log. This dessert has many variations, but the basic recipe remains the same – a soft sponge cake filled with whipped cream, jelly/jam, or cream.

Here chef Tejasvi makes sponge cake batter and adds different colours to different portions of the batter. She then bakes these multicoloured cakes and fills them with strawberry jam and cream cheese frosting.

The perfect swirls of cake, the tangy strawberry jam and cream cheese filling make this Rainbow Cake a guilty pleasure.

Rainbow Cake

Tejasvi Chandela

The Baker's Table

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