I always feel like a little kid when I see the rainbow. There is something magical about rainbows. I feel like time cease to exist when rainbow is up in the sky. I stop doing whatever it is that I'm doing, and I yell out : " Look, look, rainbow!"; as if I had never seen one before.
Today I made yet another Cake Roll. It really shouldn't be a huge surprise since I had mentioned it more than once that I had fallen for these fun cakes.
This time I made a pretty Rainbow Leopard Cake Roll and I filled with Marshmallow Cream Cheese Frosting. It is really yummy and you really need to try it out. So good!
RAINBOW LEOPARD CAKE ROLL RECIPE
Pattern Batter for Black Design
1/4 cup all purpose flour
3-4 tbl powdered sugar
1 tbl room temperature butter
1egg whites at room temperature
splash of tsp vanilla extract
1 to 2 tbl water to thin the batter down, as needed, or use freshly squeezed lemon juice instead
Cream butter, add powdered sugar, beat until creamy, add egg whites and beat until incorporated, add vanilla extract and on low speed add flour.
5tbl butter, melted, cooled
6eggs, separated, at room temperature + leftover egg yolk from the pattern batter
1cup granulated sugar
1cup all purpose flour
pinch of salt
2tsp vanilla extract
In a clean bowl beat egg whites with pinch of salt until soft peaks are formed, add about 1/2 of the granulated sugar, beat until stiff and glossy peaks are formed.
Beat egg yolks with remaining sugar until pale in color and doubled in volume. Add vanilla extract and gradually add melted and cooled butter. Beat well.
Into the egg mixture gradually, alternating fold in sifted flour and meringue.
Divide batter into 6 portions, color each portion(fold the color into the batter try not to stir) with the food coloring. You should have 6 rainbow colors. Fill 6 piping bags with the colored batter.
Take the leopard parchment sheet out of the freezer and transfer it into the jelly roll cake pan. Spray the sides with non stick spray.
Pipe the strips of color batter in the order to create a rainbow.
Bake at 350F for 10-12 minutes, don't over bake. Invert baked cake onto a wax paper dusted with powdered sugar, invert the cake again so the leopard pattern is on the bottom. Roll the cake into a log and let cool completely.
Unroll the cake and fill it with cream cheese marshmallow filling. Cover with plastic wrap and chill for couple of hours. Serve.
Cream Cheese Marshmallow Filling1 block cream cheese
1/2cup room temperature butter
1 cup powdered sugar
1/2 cup marshmallow fluff
Juice of half lemon or 1 tsp lemon extract
Beat butter until creamy, gradually add cream cheese, then powdered sugar, beat in marshmallow fluff and lemon juice.
Do you want to see how I make this colorful cake roll. Watch me how I make it in my video: