Rainbow Cake Roll

Cake: 

Icing:

Cake:
Preheat the oven to 180°C. Line a 25 x 35 cm baking tray with baking paper and spray with cooking spray. 

Using an electric mixer or stand, whisk the eggs, sugar and vanilla essence for 5 - 8 minutes until very thick and fluffy.

In a separate bowl, stir together the flour, baking powder and salt. 

Gently fold the flour mixture into the egg mixture, then lastly fold in the oil. Don't overmix.

Divide the batter between 4 bowls and add a few drops of food colouring to each bowl. Gently fold in.

Place each coloured mixture into a piping bag and secure the top with an elastic band. Snip off the tip of the piping bag. Starting in one corner of the tray, pipe a diagonal line of one colour. Repeat with the remaining colours, until the whole tray has been covered in even diagonal stripes.

Bake at 180°C for 8 minutes. Lightly dust the top of the cake with icing sugar, then invert onto a large board covered with baking paper. Peel off the baking paper on the back of the cake.

Starting at one short end, gently roll up the cake and baking paper as tightly as possible (while cake is still warm). Leave to cool completely at room temperature.

Icing:
Cream together the butter and cream cheese until smooth. Gradually add the icing sugar, beating well after each addition. Lastly add the vanilla essence and beat well.

Unroll the cake and spread the cream cheese icing evenly over the top. Gently re-roll the cake up.

Cover and chill for 2 - 3 hours until set.

Serve and enjoy!