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Rainbow Mickey Roll

Happy Pride! Celebrate the vibrance of the LGBTQIA+ community with this fun rainbow swiss roll filled with a delicious marshmallow frosting and topped with marshmallow Mickey ears!
Course Dessert
Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 1 roll

Ingredients

Rainbow Cake

  • 4 large eggs
  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • powdered sugar for rolling
  • red gel food coloring
  • orange gel food coloring
  • yellow gel food coloring
  • green gel food coloring
  • blue gel food coloring
  • purple gel food coloring

Marshmallow Filling

  • 10 tablespoons unsalted butter, soft
  • ½ of a 7.5 oz jar marshmallow creme or fluff
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract

Decorations & Equipment

  • marshmallows
  • 6 piping bags

Instructions

Rainbow Cake

  1. Preheat oven to 425 Grease a 9x13 inch pan and line with parchment paper.
  2. Sift together flour, baking powder, and salt into a small bowl. Set aside.
  3. Beat eggs and sugar together on high speed until pale and thick. Beaters should leave a trail when taken out of the mixture.
  4. Gently fold the flour into the egg mixture.
  5. Divide batter into six small bowls and add desired amount of one food coloring to each bowl. Stir to mix in the food coloring and place each colored batter in a separate piping bag.
  6. Starting with red, pipe each color of batter into the prepared pan to make a rainbow pattern. Pipe along the short side of the pan, repeating until the pan is full.
  7. Bake for 6-7 minutes or until the cake shrinks away from the sides of the pan.
  8. While the cake is baking, lay a piece of parchment paper sprinkled with powdered sugar on a flat work surface.
  9. Once cake is baked, invert the cake onto the prepared parchment paper.
  10. Remove the parchment paper liner that the cake was baked in and replace with a fresh piece of parchment paper.
  11. Carefully roll the cake, starting with the short end and place, rolled, on a wire rack to cool.

Marshmallow Filling

  1. In a medium bowl, beat the butter until light and fluffy.
  2. Add the marshmallow fluff and beat until combined, about 30 seconds.
  3. Gradually add the powdered sugar and vanilla.
  4. Beat on medium speed until fluffy.

Assembly

  1. Carefully unroll cooled rainbow cake.
  2. Using an icing spatula, spread the marshmallow filling onto the cake.

  3. Re-roll the cake.

  4. To serve, use a sharp knife to cut into slices. If desired, add two marshmallows to the top of the slice to make Mickey ears.

Recipe Notes

cake adapted from Baking with Mary Berry