Rainbow Swiss Roll with Natural Colouring/ Chiffon Cake Method

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Lately quite numbers of rainbow bakes appear in blogging atmosphere. Rainbow breads, cakes and even cookies! Those colourful bakes inspired me to bake my 1^st rainbow Swiss roll :) Instead of using artificial colouring I used natural colouring which I can get from fresh ingredients. Green from pandan juice, black from black sesame seed powder, red from red yeast rice (红曲米) powder and brown from cocoa powder.

 

Never heard of red yeast rice powder? Here is the picture of the rice. I just blend it into powder before use. You can't taste the rice but you definitely can see its' bright red colour :)

Click Red yeast rice to know more

 

Ingredients:
~Swiss roll
(A)
4 yolks
20g castor sugar
30g vegetable oil
40g milk
60g cake flour
20g rice flour

(B)
4 whites
1/2 tsp vinegar (or lemon juice)
50g castor sugar

~Colouring (about 80g batter for each colour)
Green: 2 tsp homemade pandan concentrate juice
*blend few pandan leaves with water and keep in fridge for 1-2 days. Used the liquid(concentrate juice) that sink at the bottom.
Black: 1 tsp black sesame powder
Red: 1 tsp red yeast rice powder (blend red yeast rice into powder)
Cocoa: 1 tsp cocoa powder

~Filling
40g butter
20g icing sugar
30g whipping cream
Beat butter and sugar till light. Add in whipping cream and beat till slightly thicken. Keep in fridge for later used.

Methods:
~Swiss roll
1. Whisk yolks and castor sugar till well combine. Add in vegetable oil and mix well.

2. Whisk in the sifted flour and milk in 2 batches alternatively.

3. In other bowl beat the whites till foamy. Add in 1/2 the castor sugar and vinegar. Continue beat till glossy. Add in the rest of castor sugar. Beat till stiff form.

4. Spoon 1/3 of the stiff whites into yolks batter. Fold to combine. Pour the yolk mixture into the remaining whites bowl. Fold till well combine.

5. Divide batter into 5 portions (about 80g each). One remains plain and the rest will be coloured batter. Add the natural colouring agent as stated above.

6. Pour the batter into lined and greased swiss roll pan (I'm using 30cm x 36cm) as shown. Smooth the surface with scraper (careful not to mix up the coloured batter).

7. Bake in preheated oven at 180C for 15 minutes. Turn the heat to 200C and bake further 3 minutes.
* I'm using steam bake method. Bake the cake at the middle rack. Place another pan with hot water at the bottom of oven.
* I bake further with higher temperature to get brown darker surface. Do adjust according to your oven temperature.

8. Once cooked, transfer the cake by lifting the baking paper (edges) to wire rack. Leave to cool (about 5 minutes).

9. Invert the cake and gently remove the baking paper. Invert the cake with baking surface on top. With a knife cut 2 lines (at the beginning of rolling point) but the cake is still attached to each other. Spread the filling evenly on the surface. Leave 1-2cm remain unspread.

10. Hold the cake with both hands with the help of rolling pin and roll gently (click here for the picture on rolling step). When the swiss roll is rolled up, make sure the ending portion facing downward. Keep the roll in the refrigerator at least 30 minutes before cut and serve.
 

I'm sharing this post at:

~Recipe Box 17 hosted by Bizzy Bakes

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~My Sweet and Savory hosted by Chaya Selig

~Cast Party Wednesday by Lady Behind the Curtain

~ Sweet Treats and Swanky Stuff by Something Swanky