Rainbow Swiss roll with lemon filling by Angela Seah Thulin

Soon we are coming to the end of year 2014. It has been a very challenging year for me. To understand new Culture and be in a totally new enviroment (Singapore vs Sweden)... I am hoping year 2015 will be as colorful and fruitful as this Rainbow Swiss roll.. Happy New Year and prosperous 2015..

Rainbow Swiss roll

Part (A)
200ml heavy cream
2 tbsp sugar
1 tsp lemon paste
*Whisk the heavy cream & sugar then add lemon paste and beat till trails formed/creamy (3-4mins). Chill in fridge.

Part (B)
5 egg yolks
70g sugar
1.5 tsp lemon paste
1/2 tsp lemon zest
1/2 tsp vanilla essence
*Whisk the egg yolks then slowly add the sugar in and beat till slightly thickened n batter will become light yellow. Add lemon paste, zest, vanilla essence and give a gentle whisk. Set aside.

Part (C)
5 egg whites
70g sugar
1/4 tsp cornflour
*In a clean metal bowl, whisk the egg whites till soft peak then add sugar and continue whisking. Add corn flour and whisk till stiff peak formed.

Part (D)
2 tbsp oil
90g cake flour, sieve
1 tsp baking soda

Steps -
1. Do part A first and let it chill in fridge.
2. Do part B and then set it aside.
3. Do part C.
4. Take part B and slowly pour the batter in to part C (in two additions) and use folding method to fold the batter till well-mix.
5. Then add sieved cake flour and baking soda in and fold till mix.
6. Then add oil and fold it in till well-mix.

*Preheat your oven now - 180degree celsius

7. Divide the batter into equal portions and add drop of coloring accordingly.

8. Pipe them in horizontal line on baking paper.

9. Bake at preheated Oven for 10-12mins.
10. Remove from oven and roll it tightly and let the paper wrapped with it. Freeze for ten mins.
11. Release the roll, spread filling on it and roll the same way again.
12. Back into the fridge to chill before cut.

Note: These are the five colors that i used - rose pink, orange, yellow, apple green and sky blue. My colors seem to be alittle too pale. I suggest using darker colors.



And this is the lemon paste i used >>>



And with the leftover batter, i made another roll with nutella as filling. It is much easier to slice only after being chilled in fridge overnight.





Enjoy!