Italian Rainbow Cookie Roll Cake

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Italian rainbow cookies are a favorite cookie for holidays and celebrations. This roll cake is full of almond flavor just like a traditional rainbow cookie but in cake form. Italian rainbow cookies are a labor of love but this cake gives you the flavors without all the work!

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Italian Rainbow Cookie Roll Cake

The flavors of Italian Rainbow Cookie in cake form.
Course Dessert
Cuisine Italian
Keyword cake, Italian Rainbow Cookie, Italian Rainbow Cookie Roll Cake
Servings 12 Servings

Ingredients

  • 1/4 cup Unsalted Butter, room temp
  • 1/4 cup Neutral Oil, like Canola
  • 1/2 cup Sugar
  • 4 Eggs, separated
  • 6 oz Almond Filling
  • 1/4 cup Milk
  • 1 cup AP Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • Green Food Dye
  • Red Food Dye
  • Apricot/Raspberry Preserves

Ganache

  • 8 oz Semi-sweet Chocolate Chips
  • 1 cup Heavy Cream

Instructions

  • Sift the flour and baking powder together and add salt. Set Aside.
  • Separate the eggs. Add a pinch of salt to the egg whites and beat to stiff peaks. Set Aside.
  • Preheat the oven to 350℉.
  • Into a bowl, add butter and sugar and cream together until light an fluffy. Add in oil and mix. Then add in egg yolks one at a time and mix well with each addition. Then add in milk and mix to combine.
  • Add in almond filling and mix well.
  • Add in flour mixture, mix to just combine, do not over mix. Fold in egg whites with a spatula until well combined.
  • Separate the batter into 3 equal portions. I use a scale but it can be done by eye. Dye one portion green and another red and the other leave alone.
  • Place a parchment paper onto a 10×15 pan.
  • Add the batter to three different piping bags. This will make cake have neater lines. Pipe first the green, then white then red batter. Use an offset spatula to smooth it out and make sure the batter is all connected.
  • Bake at 350℉ for 20-25 mins, until a knife comes out clean.
  • While the cake is still warm, place another piece of parchment paper on top and roll the cake carefully. Let it cool in the roll position for about 30 mins – 1 hour.
  • Unroll the cake carefully so it doesn't crack. Remove the top parchment paper. Spread Apricot or Raspberry Preserve over the whole cake. The amount is up to you, I would recommend being heavy handed.
  • Carefully roll the cake and press together gently. Wrap in plastic wrap and refrigerate overnight.
  • Make the Ganache:
    To a bowl add chocolate and heavy cream. Microwave for 45 secs, and stir. Continue to microwave for 30 secs and stir until melted.
  • Pour there ganache over the cake and spread to cover the cake. Use a fork to create a swirl design and optionally you can add festive sprinkles. Refrigerate to allow the ganache to set.
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