RAINBOW CAKE ROLL RECIPE - TABLESPOON.COM
A bright and colorful rainbow cake roll filled with a whipped rainbow chip frosting filling.
Provided by Hungry Happenings
Total Time 2 hours 30 minutes
Prep Time 50 minutes
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. 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 refrigerator.
Nutrition Facts : Calories 320 , CarbohydrateContent 48 g, CholesterolContent 70 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 33 g, TransFatContent 0 g
WHITE CHOCOLATE CAKE RECIPE - OLIVE MAGAZINE RECIPES AND ...
Our white chocolate fudge cake is quick and easy to make, looks fantastic and is guaranteed to be a crowd-pleaser
Provided by Lulu Grimes
Categories Afternoon tea, Dessert
Total Time 1 hours
Yield Serves 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter and line 3 x 20cm sponge tins. Melt the butter and chocolate carefully together, then pour into the bowl of a mixer and cool for 10 minutes. Don’t worry if it separates when it cools.
- Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer comes out clean. Be careful not to overcook the cake or it will go very brown as there is a lot of sugar in it. Cool in the tin for 10 minutes, then transfer to a wire rack.
- To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.
Nutrition Facts : Calories 784 calories, FatContent 46.8 grams fat, SaturatedFatContent 28.3 grams saturated fat, CarbohydrateContent 80.8 grams carbohydrates, FiberContent 1.4 grams fiber, ProteinContent 8.9 grams protein, SodiumContent 1.1 milligram of sodium
More about "rainbow cake chocolate recipes"
RAINBOW CAKE ROLL RECIPE - TABLESPOON.COM
From tablespoon.com
Total Time 2 hours 30 minutes
Calories 320 per serving
- Cut into slices to serve. Store covered in refrigerator.
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Total Time 1 hours
Category Afternoon tea, Dessert
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Calories 784 calories per serving
- To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.
CHOCOLATE CAKE ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 225 calories per serving
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. Combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
BIRTHDAY CAKE RECIPES | BBC GOOD FOOD
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WHITE CHOCOLATE CAKE RECIPE - OLIVE MAGAZINE RECIPES AND ...
From olivemagazine.com
Total Time 1 hours
Category Afternoon tea, Dessert
Cuisine British
Calories 784 calories per serving
- To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.
CHOCOLATE CAKE ROLL RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 15 minutes
Category Desserts
Calories 225 calories per serving
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, beat egg yolks on high speed until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Stir in vanilla. Combine the flour, cocoa and salt; add to egg yolk mixture until blended., Beat egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth of the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. , Line a greased 15x10x1-n. baking pan with parchment; grease the paper. Spread batter evenly in pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched in center (do not overbake). Cool for 5 minutes; invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a large bowl, beat cream and confectioners' sugar until stiff peaks form; chill. Unroll cake; spread with whipped cream to within 1/2 in. of edges. Roll up again. Place seam down on serving platter; chill. Dust with additional confectioners' sugar before serving.
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