Rainbow Swiss Roll

It's pretty. It's easy to make. it's butter-less. It's oil-less. Only 3 ingredients needed for the batter! Eggs, sugar and flour. Of course it's aside from the colors used :)
A good choice to make rainbow cake which is not so troublesome and not feel too guilty indulging in :)

Okay, this is not the best in texture. But it's not bad, either. It's pretty good, in fact. And it's delicious! It's soft and fluffy even though a little too chewy to my liking. Nonetheless, my family enjoyed this cake so much

 

 

Recipe is from Cathy's Joy

What you need:

60g egg yolks, lightly beaten
120g egg whites
80g plain flour, sifted
80g caster sugar

Filling:
I used buttercream

Method:

1. Beat egg whites til foamy. Add in sugar gradually til egg whites is nearly stiff peak
2. Scoop about 3 heaped tbsp of egg whites and mix with egg yolks
3. Pour back into the egg mixture. Add in sifted flour and gently fold in til evenly mixed
4. Divide batter into 6 in separate bowls and color accordingly
5. Spoon or pipe them into lined baking tray. Bake in preheated oven of 180degC for 15 minutes
6. Let cool and spread buttercream. Roll tight

 

 

I'm submitting this post to Aspiring Bakers #40: Rainbow and Ombre Party! (March 2014) hosted by Cynthia of The Baking Biatch

It's a pity that this will be the last month of Aspiring Bakers events. It's been a fruitful 3 over years. I've been so much inspired by the wonderful creations from all the participants each month. My big tank you to Small Small Baker for the initiative :)