Rainbow Swiss roll
115g Top Flour (Sifted Twice)
3 Large Eggs (Around 170gm)
130g Caster Sugar
15g Glucose
30g Unsalted Butter (Room Temperature)
45g Fresh Milk
1 tsp Vanilla Extract (I use vanilla bean paste)
Wilton Gel Paste – Red, Orange, Yellow, Green, Blue, Purple
Filling Ingredients (I used Yam Filling)
250g Yam
30g Icing Sugar
30g Unsalted Butter
Steps for Sponge
1. Preheat oven to 170 Degree. Using a 10” square tray with parchment paper
2. In a bowl, beat eggs with whisk. Add sugar and glucose. Then place the bowl over a simmering water and mix well (Do not cook the eggs)
3. When the egg mixture is warm, beat on high speed until light and fluffy. Reduce speed to low and continue beating for about 1 min. gently fold in the flour with spatula. (Set aside once done)
4. Combine butter, milk and vanilla in a bowl and place over a pot of simmering water. Once butter melted, stir through to mix
5. Add 1/6 of egg batter to the butter mixture and mix well. Add butter mixture to egg batter and fold through evenly (I use the whisk to fold in)
6. Divide into 6 batter and add in the color accordingly.
7. Pipe in the color batter into prepared tray and bake for about 18 to 25 minutes or when the toothpick came out clean.
8. Once done, remove from the tray and place it on the wire rack to cool
Yam Filling Steps
1. Steam the Yam for about 20mins or until it has softened.
2. Mash it with a fork well
3. Add in icing sugar and butter and mix it well.
To assemble
1. Once the sponge has cool, spread the filling evenly and roll the sponge.
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