Recently I ordered new gel food colors because my old ones are either out or gunky. Nobody wants anything that's gunky - let's be honest.
We celebrated Bronwyn's birthday on a weekend with a fancy cake - but I still wanted to do something special for her actual birthday - even if it was on a Tuesday. She loves rainbows, I love rainbows - it worked out.
We were able to make the cake together with little fuss. She loves cracking the eggs, mixing up the food colors. We did a sponge cake in a way I've never done before - but it worked really well. I piped all the colors on the pan - we even had extra batter left so we made some fun cupcakes with the extra. We ate those right away. :)
The original recipe calls for a buttercream filling with sprinkles. I would have loved to try out my new favorite buttercream inside but the birthday girl requested vanilla ice cream - so we did ice cream. Thankfully the ice cream scoop we have scrapped it into somewhat flat sections so it was easy to layer the pieces of ice cream in without having it melt too much.
On her actual birthday, we go the cake from the freezer, sliced and served. It was gorgeous! All the colors were so bright! Nicholas had a few choice words for the cake - but he's anti-baked goods so his comments go into the "things I don't care about" category.
This was a fun and honestly easy cake to make. It makes me want to do other fun designs on a rolled cake. Now that I have better quality gel colors - you never know what we might roll up.
Rainbow Cake Roll
6 eggs
1 White Cake mix
1/4 cup sour cream
1/4 cup water
1/4 cup vegetable oil
1/2 teaspoon each red, orange, yellow, green, blue and purple gel food color
1/2 cup powdered sugar
1 rainbow chip frosting
1 1/2 cups frozen whipped topping, thawed
2 packages (2.2 oz each) Betty Crocker™ Candy Shop decors rainbow chips, if desired
Heat oven to 350ºF. Line two 15x10x1-inch pans with cooking parchment paper.
In large bowl, beat eggs with electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, sour cream, water and oil. Beat on low speed 30 seconds, then on medium speed 1 minute.
Divide batter into 6 small bowls, about 3/4 cup batter per bowl. Add red, orange, yellow, green, blue and purple gel food colors, one to each bowl; mix. Pour each colored batter into a decorating bag or resealable food-storage plastic bag, and cut one corner off each bag. For better control with cake batter, be sure to cut small opening on end of each resealable bag.
Starting with purple batter, carefully squeeze a thin diagonal line of colored batter onto each pan; repeating with blue, green, yellow, orange and red to make a rainbow-striped pattern. Continue until all batter has been used and pans are equally filled. It's ok to leave small spaces in between colors, as batter will fill in during baking.
Bake 8 to 10 minutes or until top springs back when touched. Meanwhile, sprinkle powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one on to each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Allow cakes to cool 30 minutes.
In medium bowl, mix frosting and whipped topping. Mix in Betty Crocker™ Candy Shop decors rainbow chips, if desired.
Carefully unroll cakes; spread half of the filling over each cake. Roll cakes up into logs; refrigerate at least 1 hour before serving.
Cut into slices to serve. Store covered in the refrigerator.
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