Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

This colorful tie-dye roulade is easy to make and is sure to impress your guests. To ensure the roulade turns out smooth and doesn't crack, it's important to let it cool while rolled. This will allow the sponge to "remember" its shape, and once filled, the roulade will roll up perfectly. Frosting roses and a rainbow of colorful sprinkles are the perfect finishing touch, making this dessert truly festive.

Ingredients:

Sponge cake

• 6 large eggs, room temperature, whites separated from yolks
• 1.5 cups powdered sugar + extra for sprinkling
• 1/4 cup whole milk
• 1/4 cup vegetable oil
• 1 tbsp vanilla extract
• 1 and 1/4 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• Cooking spray
• Red, orange, yellow, green, blue and purple gel food coloring

Vanilla glaze

• 1 cup granulated sugar
• 1 tbsp light corn syrup
• 1.5 tsp vanilla extract
• 0.5 tsp cream of tartar
• A pinch of coarse salt
• 2 very clean large egg whites at room temperature
• 1/4 cup mixed sprinkles, plus more as needed
• Special equipment: pastry bag and open star tip

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cream of tartar, corn syrup, premium flour, powdered sugar, milk

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Preparation:

Step 1
• Position a rack in the center of the oven and preheat the oven to 375°F (190°C). Spray the bottom and sides of a 16 x 1 x 12-inch baking pan with cooking spray. Line the bottom with parchment paper, and spray the parchment.
Step 2
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, 1–2 minutes. Add 1/2 cup powdered sugar, increase the speed to medium-high, and continue beating until stiff, glossy peaks form, 3–4 minutes.
Step 3
• Meanwhile, in a medium bowl, whisk together the milk, butter, vanilla, and egg yolks. Sift the flour, baking powder, salt, and the remaining 1 cup powdered sugar into a larger bowl. Stir the yolk mixture into the flour mixture until smooth and thick. Divide the batter evenly among six small bowls. Tint each portion a different color by adding 1–2 drops of gel food coloring: red, orange, yellow, green, blue, and purple. Stir each batter until all streaks disappear. Divide the beaten egg whites evenly among the six bowls (about 1/2 cup in each), then fold gently to combine.
Step 4
• Drop the batter by large spoonfuls onto the prepared baking sheet, alternating colors and making sure the batter reaches the edges of the pan. Run a toothpick or wooden skewer through the colors to create a marbled effect; be careful not to overmix or the colors will become muddy. Bake until the cake springs back when lightly pressed, about 12 minutes.
Step 5
• Immediately sprinkle the surface of the warm sponge cake generously with powdered sugar and loosen the edges with a knife. Cover the sponge cake with a clean kitchen towel (not terrycloth). Place a second baking sheet on top of the towel. Keeping the baking sheets together, invert them so that the cake rests on the towel. Remove the top baking sheet and discard the parchment paper. Starting with a short edge, roll the cake and towel together into a log. Transfer to a wire rack, seam-side down, and let cool completely, about 45 minutes.
Step 6
• Vanilla glaze:
  
  Fill a medium saucepan about a third full with water and bring to a boil over medium-high heat. In a large glass or metal bowl, combine the sugar, corn syrup, vanilla, cream of tartar, salt, egg whites, and 3 tablespoons of water.
Step 7
• Place the bowl over the saucepan, making sure the bottom doesn't touch the simmering water. Beat with a hand mixer on low speed until the sugar dissolves and the mixture begins to thicken, 1–2 minutes. Increase the mixer speed to medium-high and continue beating until glossy peaks form, about 7 minutes. Remove from the heat and continue beating until the glaze cools slightly, about 30 more seconds.
Step 8
• While the icing is still slightly warm, begin assembling the roll. Spoon about 3/4 cup of icing into a pastry bag fitted with a star tip. Set aside.
Step 9
• Carefully unroll the roll and spread the remaining glaze (about 1.5 cups) on it with a spatula, leaving 0.5 cm from the edges. Sprinkle with colorful sprinkles on top.
Step 10
• Starting from the short end, roll the roll again and place it seam-side down on a cutting board. If necessary, brush off any excess powdered sugar with a dry pastry brush. Trim the ends of the roll with a serrated knife and transfer it to a serving platter. Pipe small roses and stars of icing on top of the roll, and decorate with colorful sprinkles. Set aside at room temperature until the icing has set and cooled completely, about 30 minutes.
  
  Note
  
  To ensure the icing is perfectly fluffy, make sure there are no traces of yolk in the egg whites; separate each egg white into a cup before transferring it to a bowl. Whisk the whites in a clean, grease-free bowl, preferably glass or metal.

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