My kids love cooking and comics. I love giving them fruits and veggies. Recently we discovered a super fun comic by Jerry James Stone, called Into the Spooniverse. Clever, right? It is a super fun comic that encourages kids to want to cook and it includes recipes and ideas! This week Gwynn and I made a cake roll inspired by the Rainbow Roll Up in issue 1.
What You Will Need
Rainbow Roll Up for California Grown
Our Rainbow Cake Roll is fun, delicious and an impressive way to sneak in some fruit.
- Parchment paper
- Plastic wrap
- 1/4 size cookie sheet with sides on it, sometimes called a jelly roll sheet. You can find them here.
- A clean tea towel
- Jam is optional
- 1 cup all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 2 egg at room tempurature
- 3 eggs separated into whites and yolks, at room tempurature
- 1 cup of sugar
- 1/3 cup of water
- 1 1/2 tsp. vanilla bean paste or extract
- Rainbow sprinkles
- 4 ounces cream cheese at room tempurature
- 1 1/4 cup heavy whipping cream @producersdairy
- 1/4 cup granulated sugar
- A rainbow selection of fruit and berries. We used mandarin orange slices, strawberry slices, blueberries and raspberries but you can use whatever you like.
- Get Cooking:
- Preheat your oven to 375. Find a 10 x 18 (or similar) baking sheet with sides. We used a quarter size cookie sheet. Line it with parchment paper and spray with a flour based baking spray for good measure.
- Dust your clean tea towel with powdered sugar and set aside.
- In a standing mixer, whip 3 egg whites medium speed until frothy. Slowly add 1/4c. of you 1 cup sugar. Whip on high until stiff peaks form. Set aside.
- In another bowl beat 2 whole eggs and the three yolks from your separated eggs for 2 min. Slowly add the remaining 3/4 cup of sugar, water and vanilla.
- Sift together flour, salt baking powder and then add slowly to your second egg mixture until just combined. Do not over mix.
- Remove bowl from mixer, and hand fold in your egg whites.
- Spread some rainbow sprinkles on to your lined baking sheet. Then spoon batter on to sheet and smooth evenly. Bake at 375 for 11-13 min.
- Immediately turn cake onto sugared tea towel. Peel off old parchment and add a new sheet to the top. Now quickly roll the cake up with the tea towel, from the shorter end. Let cool in towel for at least 1 hour.
- While it cools, whip cream cheese until soft with an electric mixer. Slowly add heavy whipping cream. Once it begins to thicken, slowly add sugar and vanilla. Refrigerate for later.
- Once your cake has cooled for at least an hour, the fun part can begin.
- Gently unroll your cake. You can spread a layer of fruit preserves on it if you like. Make sure to get all the way to the edges. Next you can add a layer of your cream. Keep it pretty thin, remember this has to roll back up.
- Following that, you can add rows of fruit, pressed into the cream! Throw in some sprinkles for good measure. It is a rainbow after all.
- Prepare a large piece of plastic wrap and have it ready on the counter because now it is time to carefully re-roll your cake. Be gentle so you don’t squish all your fillings right out the sides. Wrap tightly in plastic wrap and refrigerate, seam side down, for at least three hours. Even better if you leave it over night.
- Slice gently and enjoy your rainbow roll up.
For more information visit California Grown at califoniagrown.org Thank you to Jerry James Stone for his fantastic comic which can be found at spooniversecomics.com