Red White And Blue Tie Dye Swiss Roll Cake Recipe By Tasty

Steps:

• Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess.
• Make the cake: Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring.
• Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 1/2 hours.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 1 minute. Add the marshmallow cream and vanilla; beat on medium-high speed until fluffy, 2 to 3 more minutes. Beat in the confectioners' sugar, then beat in the milk (the frosting should be spreadable).
• Gently unroll the cake (don't worry if the ends are still curled up). Spread with half of the frosting all the way to the edges. Reroll the cake (without the towel) and trim the ends. Cover with the remaining frosting.

Steps:

• To make the cake batter, whisk together the flour, baking powder, and salt in a medium bowl.
• In a large bowl, use a hand mixer to cream the butter and sugar until fluffy. Mix in the egg and vanilla extract. Once incorporated, mix in the milk. Gradually add the flour until the batter becomes thick and dough-like.
• To make the filling, use a hand mixer to beat the butter and cream cheese in a separate large bowl. Once fluffy, gradually add the powdered sugar. Mix in the vanilla extract and cream and beat until mixture is smooth and thick.
• Preheat the oven to 350°F (180°C).
• Grease a 6-cup muffin tin with nonstick spray. Take a golf ball-size portion of cake dough and line the base and sides of a cup. Repeat with the remaining cups.
• Fill each cake bowl with ¼ cup (30 g) of filling.
• Take another golf ball-size portion of cake dough, roll it in a ball, and flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cakes.
• Bake for 20 minutes until light, golden brown.
• Remove from the oven, invert onto a cutting board.
• Serve immediately topped with sifted powdered sugar and raspberries.
• Enjoy!

Steps:

• For the tie-dye cake: Position a rack in the center of the oven and preheat to 375 degrees F. Spray the bottom and sides of a 17 1/2-by-12 1/2-inch rimmed baking sheet with cooking spray, line the bottom with parchment paper and spray the parchment.
• Beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment on medium speed until light and foamy, 1 to 2 minutes. Add 1/2 cup of the confectioners' sugar, increase the speed to medium high and continue to beat until shiny stiff peaks form, 3 to 4 minutes.
• Meanwhile, whisk the milk, oil, vanilla and egg yolks in a medium bowl. Sift the flour, baking powder, salt and remaining 1 cup confectioners' sugar into a large bowl. Whisk the egg yolk mixture into the flour mixture until smooth and thick. Divide the batter between 6 small bowls. Tint each bowl a separate color with 1 to 2 drops of gel food coloring: red, orange, yellow, green, blue and purple. Stir each batter until no streaks remain. Divide the whipped egg white mixture between the 6 bowls (about 1/2 cup each), then gently fold until the batters are fluffy and no streaks remain.
• Drop large spoonfuls of the batter on the prepared baking sheet, alternating between the colors and making sure the batter reaches the edges of the baking sheet. Drag a toothpick or wooden skewer through the colors to create a marble-like tie-dye effect; do not overmix or the colors will become muddy. Bake until the cake springs back when gently pressed, about 12 minutes.
• Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife. Lay a clean non-terry cloth kitchen towel over the cake. Place a second baking sheet on top of the towel. Holding the baking sheets together, flip the cake to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely, about 45 minutes.
• For the vanilla frosting: Fill a medium saucepan about one-third full with water and bring to a boil over medium-high heat. Whisk the sugar, corn syrup, vanilla, cream of tartar, salt, egg whites and 3 tablespoons water in a large glass or metal bowl heatproof (see Cook's Note).
• Set the bowl over the saucepan, but not touching the water. Beat the mixture with a handheld electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. Increase the speed to medium high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more.
• While the frosting is still slightly warm, start to assemble the cake. Spoon about 3/4 cup of the frosting into a pastry bag fitted with an open-star pastry tip. Set aside.
• Gently unroll the cake, then spread on the remaining frosting (about 1 1/2 cups) with an offset spatula, leaving a 1/4-inch border around the edges. Top with the rainbow sprinkles. Starting at a short end, roll up the cake into a spiral and transfer it seam-side down to a cutting board. Use a dry pastry brush to brush away any confectioner's sugar on the cake roll as needed. Trim the ends with a serrated knife, then transfer to a platter. Pipe small rosettes and stars of frosting on top of the cake roll, then top with more sprinkles. Set aside at room temperature until the frosting is set and completely cool, about 30 minutes. The cake roll can be refrigerated for up to 3 days.

Steps:

• Make the chocolate sponge cake: Preheat the oven to 350°F (180°C). Grease a roll cake baking pan or 18 x 13-inch (45 x 33 cm) baking sheet with nonstick spray and line with parchment paper.
• In a large bowl, whisk together the egg yolks and 3 tablespoons of sugar until the sugar is dissolved.
• Whisk in the milk, vegetable oil, and vanilla until smooth. Sift in the flour, cocoa powder, and cornstarch and whisk until smooth.
• In a large bowl with an electric hand mixer, or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until frothy, about 2 minutes. Add the cream of tartar and whip on medium-low speed for 2 minutes, then gradually add the remaining ½ cup (100 G) superfine sugar. Whip on medium-high speed until stiff peaks form, another 2-3 minutes.
• Fold the egg white mixture into the egg yolk mixture until just combined, taking care not to overmix.
• Spread the batter evenly on the prepared pan. Bake for 12-15 minutes, until fluffy and the cake springs back when gently pressed.
• Drape a kitchen towel over the cake and set a wire rack on top. Carefully invert the cake onto the rack, peel back the parchment from the bottom, and let cool for 10 minutes. Carefully roll the cake into a log with the towel inside and allow to cool completely.
• While the cake cools, make the chocolate hazelnut buttercream: In a large bowl, beat the butter and powdered sugar with an electric hand mixer on low speed until combined. Increase the speed to high and whip for 2-3 minutes, until light and fluffy.
• Reduce the speed to low and add the milk, vanilla, and salt. Whip again for 2-3 minutes until well incorporated and the buttercream is light, bright white, and fluffy.
• Fold in the chocolate-hazelnut spread with a rubber spatula. Cover with a kitchen towel or place wrap and set aside at room temperature.
• Make the ganache: Place the chopped chocolate in a medium bowl. Pour the hot cream over the chocolate. Stir until the chocolate is melted. Refrigerate the ganache for at least 30 minutes to firm.
• Make the meringue mushrooms: Reduce the oven temperature to 200°F (93°C). Line a baking sheet with parchment paper.
• In a medium bowl, beat the egg whites and cream of tartar with an electric hand mixer until soft peaks form, about 3 minutes.
• Gradually add the sugar and whip until dissolved and stiff peaks form, about 2 minutes more. The mixture should be glossy, shiny, and very stiff.
• Transfer the mixture to a piping bag fitted with a medium round tip. Pipe half of the meringue onto the prepared baking sheet in ½-1 inch (2.54 cm) wide circles resembling mushroom caps. Use your fingers to gently press down any peaks. Pipe the remaining meringue into ½-1 inch (2.54 cm) long stems. Dust the mushrooms with cocoa powder.
• Bake for 1½-2 hours, until the mushrooms are completely dried and hard to the touch. Turn off the oven and leave the mushrooms dry out in the oven for at least 30 minutes, or up to overnight. The mushrooms can be made 1-2 days ahead.
• Assemble the mushrooms: Dip the flat sides of the mushroom caps in the melted chocolate and attach the mushroom stems. Stand the mushrooms upright and let dry, 30-45 minutes.
• Make the sugared cranberries and rosemary: Line a baking sheet with parchment paper and top with a wire rack.
• In a small saucepan, combine 1 cup (200 G) sugar and the water. Bring to a boil, whisking to dissolve the sugar. Drop the cranberries into the syrup and stir to coat, then remove with a slotted spoon and transfer to one side of the wire rack. Let cool for at least 1 hour, until no longer sticky, then sprinkle cranberries with ¼ cup (25 G) sugar. Set aside.
• Bring the remaining syrup to a boil. Add the rosemary sprigs and stir to coat, then remove with a slotted spoon and transfer to the other side of the wire rack. Let cool for at least 1 hour, then sprinkle rosemary with the remaining ¼ cup (25 G) sugar. Set aside.
• Assemble the bûche de noël: Unroll the sponge cake.
• Spread 2 cups (230 G) of the chocolate-hazelnut buttercream. evenly over the cake, leaving a 1-inch (2.54 cm) border around all sides.
• Starting from one end, using the towel to help guide the rolling, roll the cake into a tight spiral. Place the cake, seam-side down, in the refrigerator to set, at least 30 minutes, or up to overnight.
• Unwrap the cake log from the towel and set on a serving platter.
• Remove the ganache from the fridge and transfer to a piping bag fitted with a medium star tip.
• Trim 2½ inches (6 cm) ( off one end of the cake log and attach to the center of the log with 2 tablespoons of the ganache to resemble a stump.
• Cover the entire log, starting at one end and piping lengthwise, with ganache.
• Arrange the sugared rosemary and cranberries and meringue mushrooms around the log. Dust with powdered sugar to resemble snow.
• The cake will keep in the refrigerator, covered, for up to 3 days.
• Slice and serve.
• Enjoy!

Steps:

• In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
• Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
• On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
• Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
• Cover the crepe cake in whipped cream, so that it's fully white on the outside.
• Slice, and serve.
• Enjoy!