It 's been sad these days, because of the earthquake in Sichuan , China. All those pictures, news stories shake my heart. Hours of hours sitting in front of computer searching news of this massive earthquake becomes my daily routine.
This rainbow swiss roll was made weeks ago. With this rainbow roll I hope all the people in earthquake areas can recover and rebuilt their life, and wish China, this suffered nation can be strong again.
No food color was used. From left to right: cocoa flavor, original flavor, green tea flavor and strawberry flavor.
Here is the recipe,
3/4 cup cake flour
1/2 icing sugar
1/2 tbsp baking powder
1/4 tsp salt
1/4 cup vegetable oil
3/8 cup milk
1/2 tsp vanilla extract
3/8 cream of tartar
1/2 cup strawberry
1 tbsp cocoa powder
1 tbsp green tea powder
1/2 cup whipping cream
A Egg yolk mix
1 mix flour, baking powder, salt, icing sugar (save 2 tbsp sugar for egg white).
2 add oil, milk, vanilla extract into the flour mix, mix well.
3 add the egg yolk, whisk well.
B Egg white
1 beat the egg white till no liquid at bottom, add icing sugar and cream of tartar.
2 continue to beat the egg white till the peak forms.
Mix A and B
1 add 1/3 B into A, stir quickly together
2 add another 1/3 B into A, fold gently
3 add rest B into A, fold gently
Separate AB mix into 4 portions, add cocoa powder, green tea powder, and strawberry puree separately and mix well.
1 when adding the powder, mix the powder with a little bit AB mix first, till it is well blended and then add into the mix.
2 use only the outer layer of the strawberry, to keep the color red.
Pour the 4 mix into the baking pan as shown on the picture above. 325F，25-30min.
After the cake baked and cooled, spread with the whipped cream and roll it up. Leave in the fridge for few hours, and it is ready to serve.