Rainbow Easter Swiss Roll with EggLands Best
No Easter would be complete without @egglandsbest and this year my main showpiece of our Easter's dessert table is this light, airy, delicious, and colorful Rainbow Easter Swiss Roll, filled with homemade chantilly cream and mini chocolate eggs - completing our #EasterwithEB!🌈🥚 Barely sweet, almost weightless and not too bad on the eyes either 😉 When it comes to baking, top-quality ingredients make all of the difference, paired with pinch of science/good recipe and whole scoop of love! My love for @egglandsbest is endless and with 6+ more of Vitamin D, 10+ times more of Vitamin E, longer freshness, plus 25% less saturated fat then in ordinary eggs - quality of my bakes and their benefits are unmatched!
Ingredients
Chiffon Cake
- 80 g all-purpose flour
- 1/4 tsp salt
- 90 g whole milk, room temperature
- 20 g vegetable oil
- 30 g granulated sugar
- 1/2 tsp vanilla
- 200 g egg whites (from approximately 6 EggLands Best Eggs), room temperature
- 60 g granulated sugar
- 1/4 tsp cream of tartar
- food coloring gels (pink, yellow, green, blue, purple)
Stabillized Vanilla Chantilly Cream
- 1.5 cups heavy cream, cold
- 2 tbsp granulated sugar
- 2 tsp vanilla
- 1.5 tsp unflavored gelatin powder
- 6 tsp cold water
Garnish
- cadburry mini eggs, whole and crushed
Tools and Equipment:
- 8x12" baking pan
- Parchment paper
- Small and large mixing bowls
- Stand mixer with whisk attachment
- Silicone spatula
- Piping bags
- 1M piping tip
- Small bowl for gelatin
- Cooling rack
Tips for Success:
- Room Temperature Ingredients: Ensure that the egg whites and milk are at room temperature to achieve better volume and texture in the chiffon cake.
- Gentle Folding: When incorporating the meringue into the flour mixture, use a gentle folding motion to maintain the airiness of the batter.
- Consistent Colors: For even color distribution, make sure to evenly mix food coloring into each portion of batter before piping
Troubleshooting Tips:
- Cake Sticking to Parchment: If the cake sticks, it may be underbaked or the parchment paper may not be properly lined. Ensure the cake is fully cooled before peeling off the parchment.
- Meringue Not Stiffening: If the meringue doesn’t reach stiff peaks, check that your bowl and beaters are clean and free of any grease. Ensure the egg whites are at room temperature.
- Chantilly Cream Overwhipping: Watch carefully while whipping the cream with gelatin; stop as soon as it reaches stiff peaks to prevent it from becoming grainy.
Variations:
- Color Themes: Use different color themes for various occasions, such as pastels for spring or vibrant colors for celebrations.
- Flavored Cream: Experiment with flavored extracts or a touch of citrus zest in the chantilly cream for a unique twist.
Storing and Serving:
- Storing: Store the Swiss Roll Cake wrapped in plastic wrap in the refrigerator for up to 3 days. For longer storage, freeze it for up to 1 month.
- Serving: Serve chilled or at room temperature. For a decorative touch, add extra garnishes before serving.
More Decorating Ideas:
- Themed Decor: For holidays or special occasions, consider decorating with themed sprinkles, edible glitter, or chocolate shavings.
- Fruit Toppings: Add fresh fruits like berries or citrus slices for added color and flavor contrast.
Pairing Suggestions:
- Beverages: Pair with a light, sparkling beverage like prosecco or a fruity tea to complement the cake’s flavors.
- Sides: Serve with a scoop of vanilla ice cream or a light fruit sorbet for an extra touch of indulgence.
Fun Trivia About Easter Desserts:
The tradition of enjoying special sweets at Easter has deep historical roots. Over the centuries, various customs have evolved, blending religious significance with festive joy. This rich history adds depth and meaning to the Easter desserts we savor today.
Many families have their own Easter dessert traditions, passed down through generations. These cherished recipes and practices create lasting memories and add a personal touch to the holiday celebrations.
From symbolic shapes to colorful decorations and creative twists, Easter desserts offer a delightful way to celebrate the season. Whether you’re enjoying a classic treat or trying something new, these sweets bring an extra layer of joy to the Easter festivities!
Rainbow Easter Swiss Roll with EggLands Best
Yield: 12
No Easter would be complete without @egglandsbest and this year my main showpiece of our Easter's dessert table is this light, airy, delicious, and colorful Rainbow Easter Swiss Roll, filled with homemade chantilly cream and mini chocolate eggs - completing our #EasterwithEB!🌈🥚 Barely sweet, almost weightless and not too bad on the eyes either 😉 When it comes to baking, top-quality ingredients make all of the difference, paired with pinch of science/good recipe and whole scoop of love! My love for @egglandsbest is endless and with 6+ more of Vitamin D, 10+ times more of Vitamin E, longer freshness, plus 25% less saturated fat then in ordinary eggs - quality of my bakes and their benefits are unmatched!
Ingredients
Chiffon Cake
- 80 g all-purpose flour
- 1/4 tsp salt
- 90 g whole milk, room temperature
- 20 g vegetable oil
- 30 g granulated sugar
- 1/2 tsp vanilla
- 200 g egg whites (from approximately 6 EggLands Best Eggs), room temperature
- 60 g granulated sugar
- 1/4 tsp cream of tartar
- food coloring gels (pink, yellow, green, blue, purple)
Stabillized Vanilla Chantilly Cream
- 1.5 cups heavy cream, cold
- 2 tbsp granulated sugar
- 2 tsp vanilla
- 1.5 tsp unflavored gelatin powder
- 6 tsp cold water
Garnish
- cadburry mini eggs, whole and crushed
Instructions
Chiffon Cake
- Preheat oven to 320 F and prepare a baking pan fit with a parchment paper.
- Whisk together the milk, oil, 30 g sugar, and vanilla in a small bowl and set aside.
- Sift together the flour and salt into a separate large bowl, whisk to combine, then add the wet ingredients mixture. Whisk just until combined.
- Add the egg whites and cream of tartar into the bowl of stand mixer fitted with the whisk attachment. Whisk on low speed until frothy, then increase the speed to medium and whisk for 3-5 minutes until egg whites form soft peaks. Add the second portion (60 g) of granulated sugar in 3 steps, then increase the speed of a mixer to highest and whip for 3-5 minutes until stiff peaks have formed.
- Carefully add the meringue to the flour mixture in 3 steps, gently folding in with silicone spatula.
- Separate this chiffon cake batter into 6 bowls, leaving one white/uncollored and tint the other 5 into your desired colors (pink, yellow, green, blue, purple).
- Fill the piping bags with the batter. Using the uncolored/white batter, pipe the clouds onto the parchment paper. Freese for 5 minutes.
- Pipe the colored rainbow batter, starting from the left corner of the parchment/pan in desired order, making sure to lightly tap the pan on the counter after piping each color to remove any air pockets.
- Bake on middle rack at 320F for 12-14 minutes until toothpick comes out clean and the cake springs back when touched in the center.
- Allow to cool in the pan for 5 minutes, then place the cooling rack over the baking pan and flip the cake onto the cooling rack; gently peel-off the parchment paper. Set aside to cool completely while you prepare the stabilized chantilly cream.
Stabilized Chantilly Cream
- Combine the cold water and gelatin in a small bowl and set aside to "bloom" for at least 5 minutes.
- Melt the bloomed gelatin in the microwave for 5-10 seconds until fully melted, set aside to cool.
- Add the heavy cream, sugar and vanilla to the bowl of stand mixer fitted with the whisk attachment and whip on medium speed for 2-3 minutes to soft peaks.
- Pour the cooled melted gelatin right on the cream in thin steady stream while the mixer is still whipping on medium speed. Increase the speed to highest and continue mixing until the cream reaches stiff peaks; do not overwhip.
Assembly
- Flip the cooled cake from cooling rack onto a parchment paper.
- Spread the chantilly cream onto the rainbow chiffon cake, placing a bit thicker layer on the shorter side that will be rolled first. Refrigerate the remaining cream for later use.
- Gently roll up the cake from the short edge, using the parchment paper to help you push the cake onto itself.
- Transfer the rolled cake onto a large piece of kitchen plastic, wrap and refrigerate for at least 2 hours before decorating and serving.
- Once cake have set and cooled, add the remaining chantilly cream onto the piping bag fitted with 1M piping tip; decorate the top of the cake with piped rosettes, whole and crushed mini cadburry eggs.
