Want something funky and yummy to make with the kiddies this half term? Why not make this bright swiss roll, they will love turning a normal sponge into some crazy colours. Use whatever colourings you have to hand and let the kiddies get creative. This is one my daughter and I created.
250g Caster Sugar
250g Self Raising Flour
Pretty Edible Colouring
Whisk together the eggs and caster sugar together until they are light and fluffy. Then fold in the flour until combined. That’s pretty much it – how easy is that?
Grab six small bowls so you can separate the sponge mixture evenly and add in your different colours. Let the children stir in the colours, and grab lots of kitchen roll at this point as this might get messy.
Now for another messy part. If you have some piping bags – great, or you can easily do this by spooning the mixture into your tin. Using a swiss roll tin, start by either piping or spooning your mixture into the tin, swapping the colours after each line.
Pop into the oven at 190°C/375°F/Gas Mark 5 for 10 minutes.
Once cooked, place some greaseproof paper on your kitchen worktop and place the tin upside down and tap the cake out of the tin onto the paper.
You will then need to roll the cake up whilst it is still warm. At one end of your roll, gently cut a slit half way through the cake as this will make it easier for you to start rolling. Try to make the start of the roll as tight as you can. Roll up the rest of the cake, taking the greaseproof paper with it as you roll.
You will then need to leave your swiss roll to cool completely. I propped mine up against a glass and some tongs in order for it to stay in place.
Once completely cooled, you can unroll and fill with anything you like. You can use buttercream, double cream or whipped cream. I used some whipped cream for mine as that’s what I had in my fridge at the time.
Once your filling is on, roll back up without the greaseproof paper – this should now be quite easy to do. Add a dusting of icing sugar (or melted chocolate), serve and enjoy!