Dive into a world of colors and flavors with this Rainbow Jelly Roll Cake, featuring a delicate strawberry roll cake at its heart. This recipe combines the lightness of a fluffy cake, the creaminess of milk cream, and the fun of rainbow jelly layers, creating a visually stunning and deliciously layered cake. Let’s start baking a masterpiece that’s as delightful to look at as it is to eat!
Cake Batter:
Ingredients:
- 3 egg yolks
- 12g sugar (1 tbsp)
- A pinch of salt
- 3ml vanilla extract
- 30g vegetable oil (2 tbsp)
- 35g milk (2 tbsp + 1 tsp)
- 55g cake flour (1/3 cup + 1/2 tbsp)
- 3 egg whites
- 55g sugar (1/4 cup)
Instructions:
- Preheat your oven to 180°C (356°F). Line a jelly roll pan with parchment paper.
- Mix egg yolks with 12g of sugar, salt, and vanilla extract until the mixture is pale. Incorporate vegetable oil and milk.
- Sift in the cake flour and mix until just combined, ensuring not to overmix.
- Beat the egg whites in a separate bowl until soft peaks form. Gradually add 55g of sugar and beat until stiff peaks.
- Fold the meringue into the yolk mixture gently to keep the air in.
- Spread the batter evenly onto the prepared pan and bake for about 12-15 minutes, or until lightly golden and springs back when touched.
- Cool the cake on a wire rack, covered with a clean kitchen towel to keep it moist.
Milk Cream:
Ingredients:
- 150g whipped cream (2/3 cup)
- 15g sweetened condensed milk (1 tbsp)
- 7g sugar (2 tsp)
Instructions:
- Whip the cream with sugar until medium peaks form.
- Fold in the sweetened condensed milk gently until well combined.
- Refrigerate until needed for assembly.
Rainbow Jelly (per color):
Ingredients:
- Repeat for each color you desire in the rainbow.
- 25g sugar (2 tbsp)
- 3g Konjac (1 tsp) or gelatin if Konjac is unavailable
- 120g water (1/2 cup)
- 3ml lemon juice
- Food coloring (as desired for each jelly layer)
Instructions:
- Mix water with Konjac or gelatin and sugar. Heat gently until dissolved, then add lemon juice and food coloring.
- Pour into shallow trays to set into thin sheets. Once set, cut into strips or shapes as desired for the cake assembly.
Cream Cheese Filling:
Ingredients:
- 60g cream cheese (1/3 cup)
- 15g sugar (1 tbsp)
- 15g unsweetened yogurt (1 tbsp)
- 3ml lemon juice
- 2ml vanilla extract
- 2g powdered gelatin (1/2 tsp), bloomed in 10g water (2 tsp)
- 50g heavy cream (3 tbsp + 1 tsp), whipped
Instructions:
- Combine cream cheese, sugar, yogurt, lemon juice, and vanilla. Mix until smooth.
- Melt the bloomed gelatin and mix into the cream cheese mixture.
- Fold in the whipped cream gently until the mixture is homogenous.
Assembly:
- Spread the milk cream over the cooled cake, then add a layer of cream cheese filling.
- Arrange the rainbow jelly strips or shapes on top of the cream cheese layer.
- Carefully roll the cake, using the parchment paper to help form a tight roll.
- Chill the cake roll in the refrigerator for at least an hour before slicing.
Serving:
Slice the Rainbow Jelly Roll Cake to reveal the colorful layers inside. Enjoy this festive and flavorful creation that’s perfect for special occasions or as a delightful treat to brighten any day.
