The RAINBOW ROLL is a delicious dessert, soft and creamy, that can be prepared for Carnival or for a party with children who love good food and the happiness that color brings to the eyes. Although it is very elegant and spectacular, it is a dessert that is really simple to prepare, requiring no particular experience—just the desire to follow the photo-recipe step by step shown below.
The beauty of this particular filled roll comes from the play of colors you will create by tinting the batter in different shades, while its goodness lies in the lightness and simplicity of the flavor: an extremely soft sponge cake and a creamy filling made with whipped cream and mascarpone lightly flavored with vanilla.
I assure you the final effect—as you can see yourself—is really beautiful and always brings joy to our guests, happy to taste this cheerful dessert and even happier after trying it.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 8-10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 192.77 (Kcal)
- Carbohydrates 23.15 (g) of which sugars 15.30 (g)
- Proteins 3.71 (g)
- Fat 10.16 (g) of which saturated 2.91 (g)of which unsaturated 0.89 (g)
- Fibers 0.16 (g)
- Sodium 66.63 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (medium, at room temperature)
- 100 1/2 cup granulated sugar
- 1 pinch salt
- 80 2/3 cup all-purpose flour (tipo 00)
- 20 2 1/2 tbsp potato starch
- food coloring
- 135 1/2 cup + 1 tbsp heavy cream (whipping cream)
- 50 1/3 cup powdered sugar (confectioners' sugar)
- 100 7 tbsp mascarpone
- 1 tsp vanilla extract
YOU’LL NEED FOR THE RAINBOW ROLL
- 2 Bowls
- Electric beaters
- 5 Piping bags
- 1 Spatula
- Parchment paper
- 1 Baking pan
PREPARATION — RAINBOW ROLL
Before you start, make sure the eggs are at room temperature.
Separate the yolks from the whites and place them in two bowls.
Whip the egg whites to firm peaks with a pinch of salt and set aside.
Place the sugar in the yolks and beat them as well until they become foamy and pale.
Fold the whipped egg whites into the yolks in two additions and combine very gently with a spatula.
Add the sifted dry ingredients and fold them in with the spatula using slow upward motions so as not to deflate the batter.
Divide the batter into equal portions and color them with the gel food colorings of your choice. Adjust the amount depending on the intensity of color you want to achieve.
Then put the colored batters into 5 piping bags. Lightly moisten a rectangular baking pan 11 7/16 x 13 in (29 x 33 cm), line it with parchment paper and press it down so it adheres.
Pipe each colored batter to form diagonal, closely spaced lines.
Bake the patterned sponge in a preheated conventional oven at 356°F and bake for 10 minutes.
Once the sponge is ready, remove it from the oven, dust the surface with some granulated sugar, cover with another sheet of parchment paper, then very gently flip the pan over.
Remove the parchment paper and roll the sponge onto itself starting from the short side, then let it cool.
FILLING AND ASSEMBLY
Whip the very cold cream with the powdered sugar. Fold in the mascarpone until incorporated. Spread it over the sponge cake leaving a 2 in (5 cm) border free.
Roll up very gently starting from the short side, wrap the roll in plastic wrap and let it rest in the refrigerator for at least 2 hours.
After the resting time, place the rainbow roll on a serving plate and serve it sliced into slices about 3/4 inch.
