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Perfect Vibrant Rainbow Cake Roll

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A light and fluffy rainbow sponge cake roll filled with tangy cream cheese frosting, perfect for celebrations and colorful treats.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Baking powder – 1 teaspoon
  • Salt – 1/4 teaspoon
  • Large eggs – 4, room temperature
  • Granulated sugar – 3/4 cup (150g)
  • Vanilla extract – 1 teaspoon
  • Almond extract – 1/4 teaspoon (optional)
  • Whole milk – 1/4 cup (60ml), room temperature
  • Unsalted butter – 2 tablespoons (30g), melted and cooled
  • Gel food coloring – red, orange, yellow, green, blue, violet
  • Cream cheese – 8 ounces (225g), softened
  • Unsalted butter – 4 tablespoons (60g), softened
  • Powdered sugar – 1 cup (120g), sifted
  • Vanilla extract – 1 teaspoon
  • Fresh lemon zest – 1 teaspoon
  • Powdered sugar for dusting (optional)
  • Parchment paper for lining the baking sheet

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, letting some hang over the sides for easy removal later.
  2. Sift together the dry ingredients: whisk 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. Set aside.
  3. In a large bowl, beat 4 large room-temperature eggs with 3/4 cup (150g) granulated sugar on high speed for about 5 minutes until thick, pale, and tripled in volume.
  4. Gently fold in the sifted flour mixture in three parts using a rubber spatula, keeping the batter airy and smooth.
  5. Mix in 1 teaspoon vanilla extract, 1/4 teaspoon almond extract (if using), 1/4 cup (60ml) whole milk, and 2 tablespoons (30g) melted butter. Fold gently until combined.
  6. Divide the batter evenly into six small bowls. Add gel food coloring to each to create red, orange, yellow, green, blue, and violet colors. Stir gently until uniform.
  7. Starting with red, spread a thin layer evenly across the prepared pan using an offset spatula. Repeat with orange, yellow, green, blue, and violet, layering side-by-side or in stripes.
  8. Bake for 12-15 minutes until the cake springs back lightly when touched and is not wet. Check at 12 minutes to avoid overbaking.
  9. Dust a clean kitchen towel generously with powdered sugar while the cake bakes.
  10. As soon as the cake comes out of the oven, loosen edges with a knife and invert onto the sugared towel. Peel off parchment paper carefully.
  11. Roll the cake and towel together into a tight spiral starting at the short end. Let cool completely rolled up to prevent cracking.
  12. Beat 8 ounces (225g) softened cream cheese and 4 tablespoons (60g) softened butter until smooth. Add 1 cup (120g) powdered sugar, 1 teaspoon vanilla, and 1 teaspoon lemon zest. Whip until fluffy.
  13. Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface.
  14. Roll the cake back up without the towel, keeping it tight but gentle to avoid cracking.
  15. Wrap in plastic wrap and refrigerate for at least 1 hour to set the filling and make slicing easier.
  16. Dust with powdered sugar before serving if desired.

Notes

Roll the cake while warm to prevent cracking. Use gel food coloring for vibrant colors without thinning the batter. Dust the kitchen towel with powdered sugar to prevent sticking. Chill the cake roll before slicing for clean edges. Small cracks can be patched with extra filling.

Nutrition

Keywords: rainbow cake roll, sponge cake, cream cheese filling, colorful dessert, celebration cake, easy cake roll, vibrant cake

Find it online: https://bouncybowl.com/perfect-vibrant-rainbow-cake-roll-recipe-easy-step-by-step-guide-for-every-celebration/