Rainbow Roulade with Lime Cream Cheese Chantilly


Preparation info

  • Difficulty


  • Serves


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By Lorraine Pascale

Published 2017

  • About

It is good to have a repertoire of cake recipes for anniversaries and birthdays. This one is great for kids, but it also works for adults, especially if you tailor the cake to their favourite colours. There are many different types of food colouring to use – gel, fondant and liquid colouring. I like to use the gel or fondant ones as you need to use a lot of the liquid variety to get strong colours, and this can adjust the consistency of the mixture.


  • 5 egg whites
  • 120 g caster sugar
  • 5 egg yolks
  • 30 g unsalted butter, melted, plus extra for greasing
  • 30 ml double cream
  • 60 g plain flour
  • selection of gel or fondant food colourings such as red, yellow, orange, purple and green

For the lime crème Chantilly

  • 150 ml double or whipping cream
  • 150 g full fat cream cheese
  • 2 tbsp icing sugar
  • seeds of ½ vanilla pod or ½ tsp vanilla extract
  • zest of 1–2 limes (to taste)


  • 23 × 33cm Swiss roll tin
  • 5× disposable piping bags


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and make sure the shelf in the middle of the oven is at the ready. Grease the Swiss roll tin and line it with baking parchment.

Put the egg whites in a bowl and whisk them until they reach medium peaks – they won’t be super stiff, but they will be starting to hold their shape. Then add half of the sugar and whisk until the mixture comes to super stiff peaks that are white and shiny, and then set aside.

In another bowl, whisk the egg yolks and the rest of the sugar until the mixture goes really light, fluffy and thickened. Fold the two mixtures together until combined. Then fold in the melted butter and double cream until well combined, sift over the plain flour and fold in well until uniform.

Split the mixture between however many colours you want. I have chosen red, yellow, orange, purple and green. Add the gel food colouring a little at a time to each one, folding it in gently so as not to knock out too much air. Then spoon each mixture into a separate piping bag and snip the tip of each one to give a 1cm opening.

Place the tin so that the shorter side is in front of you. Starting in the top right-hand corner of the tray, pipe a line of each colour, running diagonally across to the opposite bottom left-hand corner. The lines will run diagonally across the tin. When all the colours have been piped once, repeat until all the mixture is used up and you reach the other side of the tin. Try to repeat the order of colours. You will end up with about four lines of each colour.

Place the tray in the oven and bake for 10–15 minutes, or until the cake is cooked through and springy to the touch, and then set aside to cool.

Once the sponge is cool, make the lime crème Chantilly. Place the cream, cream cheese, icing sugar, vanilla and lime zest in a bowl and mix together with a wooden spoon or spatula until smooth and thick but spreadable.

Put a chopping board over the top of the sponge and flip it over. Peel off the baking parchment and then trim the rectangle so it is even with squared-off edges. Spread the cream over the sponge in an even layer, spreading right up to the edges.

With a short side facing you, roll up the edge really tightly. Make sure that you tuck the first roll in nice and tightly as this will give the roulade a well-defined swirl. Continue to roll up the rest of the roulade carefully and evenly and then place it seam-side down on a piece of cling film, and wrap it up tightly like a sausage.

Place the wrapped roulade into the fridge to set for 30 minutes–1 hour, then remove it from the fridge, unwrap and serve.