Rainbow Swiss Roll
For the sponge:
6 large eggs
200g caster sugar
200g self-raising flour
50g butter, melted
pinch of salt
Sugarflair colours: Christmas red, ice blue & melon yellow
For the filling:
300ml double cream
50g icing sugar, plus extra for dusting
Preheat the oven to 170C fan, grease and line a swiss roll tin.
Add the eggs and caster sugar to the bowl of a stand mixer, whisk on high until the mixture is light and fluffy, it can take 8-10 mins.
Take 1 tbsp of the egg mixture, place this in a small bowl, repeat 4 more times. Colour each of these 1 tbsps of egg mix a different colour, red, blue, yellow, orange & green. Once the colour is mixed, divide the remaining egg mixture into each of the smaller bowls.
Sift the flour with a pinch of salt, divide into 5 and add bit by bit to each of the coloured bowls, folding very gently with a metal spoon. Once incorporated add a little of the butter to each bowl and fold carefully. Be careful not to knock out the air.
Transfer the mixture to five piping bags, pipe diagonally lines into the prepared tin, bake for 8–10 minutes until slightly springy to the touch. Do not leave to cool.
While the sponge is still warm, place a large sheet of baking parchment on your work surface and dust liberally with caster sugar. Supporting it with your hand, carefully invert the sponge onto the parchment. Gently peel off the top layer of parchment. Score a line 2cm/¾in in from the short end of the sponge closest to you, but do not cut all the way through. Using the parchment, tightly roll up the sponge and leave to cool, seam-side down.
Gently unroll the cooled sponge. Spread the cream over the surface, place on a serving plate, seam side down. Arrange the whole walnuts on top and dust with icing sugar before serving.
For the filling:
Beat the cream, icing sugar and vanilla extract together until soft peaks are formed.