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rainbow roll cake

Rainbow Cake Roll

Course: Cake
Cuisine: Low Carb
Keyword: rainbow cake, coconut flour recipes
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling time: 15 minutes
Total Time: 55 minutes
Servings: 8 slices
Calories: 227kcal
Author: Angela Coleby
A colourful low carb rainbow cake roll for a slice of colour. Made with coconut flour and filled with a sugar free buttercream frosting.
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Ingredients

  • 5 medium eggs separated
  • cup coconut flour
  • ½ cup monkfruit or other low carb sweetener
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 6 food colourings rainbow colours

Filling

  • 4 oz butter softened
  • 4 oz cream cheese softened
  • ¼ cup allulose or other low carb sweetener
  • 2 tablespoons cream heavy/whipping
  • 1 teaspoon vanilla extract

Instructions

Make the Sponge

  • Preheat the oven to 180C/350F degrees.
  • Line up 6 small bowls and piping bags ready for the sponge colouring
  • Grease and line a rectangle baking tin ( 9 x 13 inch, 22.9cm x 33cm) with parchment paper.
  • In a medium bowl, whisk the egg whites until stiff peaks form.
  • In another medium bowl, beat the egg yolks, vanilla and monkfruit together.
  • Add the coconut flour, baking powder and salt and whisk well.
  • Fold in the whisked egg whites gently until the mixture is even in colour.
  • Spoon the cake mixture evenly into the 6 small bowls.
  • Add a couple of food colouring drops to each bowl to get the shade of colour you want.
  • Spoon each colour mixture into an icing bag (I sealed mine to stop the mixture running out).
  • Pipe each colour in the order of the colours of the rainbow into the cake tin,either length or width ways. 
  • Bake for 15-20 minutes until firm.
  • Remove the baking tin from the oven and allow to cool for 5 minutes.
  • Put a large piece of parchment paper on your countertop and place the baking tin on the parchment paper, sponge facing down. Remove the tin from the sponge.
  • Using the parchment paper on the top of the sponge, gently roll up the cake. This is to keep the sponge in the correct shape before adding the filling.
  • Set aside to cool.

Make the Filling

  • Whisk the butter and cream cheese in a medium bowl until smooth.
  • Add the cream, allulose and vanilla extra and continue to whisk until thick and smooth.

To Assemble

  • Gently unroll the cake, remove the top layer of parchment paper and spread the buttercream filling evenly over the sponge.
  • Using the outer layer of parchment paper roll up the sponge again.
  • Trim the edges for a neater sponge.
  • Slice, eat and enjoy!

Notes

Makes 8 slices
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information

Nutrition

Serving: 1slice | Calories: 227kcal | Carbohydrates: 4g | Protein: 5g | Fat: 21g | Fiber: 2g