Hey rainbow cake, we like the way you roll.
1 large egg white (30g)
2 tbsp (16g) powdered sugar
1/2 cup (50g) cake flour
1 tbsp (15g) vegetable oil
1 tsp bubble-gum flavouring
5 drops white food gel
3 large eggs, separated
1/4 cup plus 2 tbsp (75g) granulated sugar, divided
1 tbsp vegetable oil
1 ½ tbsp (23g) whole milk
½ tsp almond extract
½ tsp kosher salt
2/3 cup (67g) cake flour, sifted
2 drops yellow food gel
2 drops green food gel
2 drops blue food gel
2 drops purple food gel
2 drops pink food gel
2 drops orange food gel
400ml whipped cream
1 tsp vanilla extract
1 cup funfetti confetti rainbow sprinkles
Preheat an oven to 350F (175C). Line the bottom of a 15-inch x 10-inch baking tin with oil and baking paper. Set aside.
Add all the ingredients into a mixing bowl and mix until well combined. Add the paste to a piping bag fitted with a Wilton #2 piping tip.
Pipe wavy lines on top of the baking paper. Set aside in the freezer for 30 minutes.
Place the egg yolks and ¼ cup of sugar into a large mixing bowl. Use an electric hand mixer to whip until the mixture becomes light in colour and fluffy. Drizzle in the vegetable oil while the mixer is on high speed. Turn the mixer to low speed and add the milk and vanilla extract. Once combined, add the dry ingredients and use a spatula to fold through. Set aside.
Add the egg whites into a large mixing bowl and use an electric hand mixer to whip to soft peaks. Add the remaining sugar and whip until you reach stiff, glossy peaks.
Gently fold half of the egg white mixture into the batter until well combined. Add the remaining egg white mixture and fold through.
Split the mixture into 6 bowls. Colour each one in the colours listed in the ingredients list. Gently fold the food gels through using a spoon
Pour the mixture into the chilled cake pan and bake for 10 minutes. Add each one into a small piping bag and pipe it in between each white wavy line.
Take out of the oven. Place a piece of baking paper on top and a chopping board and carefully flip over. Take the baking tray away and peel the baking paper away.
Dust a large, clean tea towel with powdered sugar and flip the cake on top with the printed side facing down.
Carefully roll the cake up and allow to cool down at room temperature for 1 hour.
To prepare the cream, add the cream and vanilla extract into a large mixing bowl and whip to stiff peaks using an electric mixer.
Once the cake has cooled down, carefully unwrap from the tea towel and add half the whipped cream on top. Use a spatula to spread around. Sprinkle with sprinkles and add the rest of the cream. Carefully roll back up and wrap in plastic wrap. Chill for 2 hours before unwrapping again and placing on a serving plate.
Fit the end of a piping bag with a Wilton 6B piping tip and pipe swirls of cream on top before you finish with sprinkles.