Steps to Prepare Homemade ROLLED FLUFFY RAINBOW CAKE with LEMON BUTTER FROSTING Cooking Basics for Newbies

To make the buttercream I mixed together the butter, icing sugar and some vanilla extract.. Make the first three sponges by mixing half of the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer. Rainbow in the Clouds Cake - this gorgeous cake has a rainbow on top AND a frosting rainbow hidden inside! I chose to flavor my cake and buttercream with lemon, but you can use any extract you like: vanilla, coconut, almond, and orange would also all be delicious. • Lemon Frosting: In a medium bowl, mix together the condensed milk and lemon juice.

ROLLED FLUFFY RAINBOW CAKE with LEMON BUTTER FROSTING is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. ROLLED FLUFFY RAINBOW CAKE with LEMON BUTTER FROSTING is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have rolled fluffy rainbow cake with lemon butter frosting using 13 ingredients and 24 steps. Here is how you cook it.

The ingredients needed to make ROLLED FLUFFY RAINBOW CAKE with LEMON BUTTER FROSTING:

1. Make ready 4 large egg whites
2. Make ready 4 large egg yolks
3. Prepare 1/4 cup sugar
4. Prepare 1/2 cup flour +1 1/2 tablespoon corn starch (shifted twice)
5. Prepare 1 tablespoon lemon zest mixed with lemon juice
6. Prepare 4 different food coloring
7. Take 1/4 cup sugar
8. Take 1 tablespoon vanilla essence
9. Take 2 tablespoon milk
10. Prepare 2 tablespoon vegetable oil
11. Take 100 g unsalted butter
12. Prepare 200-250 gram icing sugar
13. Take 1/2 teaspoon vanilla essence

I absolutely LOVED slicing into it to see all those gorgeous colorful layers! The best part is, this rainbow cake isn't just for looks, it tastes absolutely amazing. Today's Lemon Swiss Roll Cake with Lemon Cream Cheese Filling is part of the Yum of the Month challenge that I take part in each month. This month's theme as you can guess, was swiss rolls which I was very excited about!

Steps to make ROLLED FLUFFY RAINBOW CAKE with LEMON BUTTER FROSTING:

1. Mix the vegetable oil, milk and egg yolks in a bowl
2. Add the 1 tablespoon of vanilla essence and 1/4 cup of sugar and mix
3. Then fold in the shifted flour and corn starch then using a spatula and set aside
4. In a mixing bowl, pour in the egg whites and set your mixer on medium then high speed and whisk until it reaches stiff peak
5. Then start adding the other 1/4 cup of sugar little by little while still whisking on high speed
6. Take quarter of the egg white mix and use a spatula to fold it into the egg yolk mix
7. Fold it in gently in other not to deflate the egg white mix
8. Then fold in the rest of the egg white mix in gently
9. Separate the mixture into different bowls and add individual colors and fold in the colors properly
10. Pour each colors in different piping bags
11. Grease a flat baking pan with vegetable shortening and line with baking paper
12. Starting adding each cake mix color in diagonal lines starting from the corner edge of the pan
13. Drop pan gently to remove air bubbles and smoothen the mix
14. Then preheat your oven at 220 degrees and bake at 150degrees for 45-50mins
15. When ready, gently raise the cake from the pan using the lined baking paper and flip on a cooling rack. Parchment paper side up
16. Gently peel off the parchment paper
17. Use a bread knife to slice off the narrow hard 4 edges
18. Then allow to cool a bit
19. Flip cake on a new clean kitchen towel and start rolling gently from one edge
20. Then leave in the towel in that rolled position for 20mins
21. Prepare your lemon butter cream by mixing the butter, lemon, 1/2 teaspoon of vanilla essence and icing sugar and whisk until lite and fluffy
22. Gently unroll the cake into a cling film and spread the lemon butter cream on one flat side of the cake
23. Then gently roll by as previously done but this time in the cling film.
24. Refrigerate for 2-3 hours or overnight.

Today's Lemon Swiss Roll Cake with Lemon Cream Cheese Filling is part of the Yum of the Month challenge that I take part in each month. This month's theme as you can guess, was swiss rolls which I was very excited about! No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. We absolutely love this walnut pumpkin cake roll. It's a great holiday treat with all those warming spices and rich cream cheese frosting.

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