Rainbow cake roll

INGREDIENTS

• 5 large eggs, separated
• 2/3 cup granulated sugar
• 1 teaspoon vanilla essence 
• 2/3 cup cake flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons melted butter

PREPARATION

Beat egg yolks until thick and lemon colored; gradually add 1/3 cup of the granulated sugar, the vanilla essence 

In another bowl, beat egg whites until almost stiff; gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form.

Fold yolk mixture into the beaten whites.

Sift dry ingredients into a separate bowl; add to egg mixture, folding in carefully. Fold in melted butter.

Divide the batter into six bowl and add the colors. Stir well n pour into a small piping bag

Pipe the cake batter into the tray

Bake at 375° for 12 minutes.

Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar.

Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream, or a layer of jam and a thin layer or whipped cream or whipped topping.

Re-roll the cake and slice to serve. 

Store leftovers in the refrigerator or freezer.

• Cream cheese filling
  
  
  1. In a small bowl beat whipping cream until stiff peaks form; set aside.
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.
  
  Ingredients110 g cream cheese
• 100 g white sugar
• 0.4 g salt

• 3 ml vanilla extract
• 180 ml heavy whipping cream