Vibrant Rainbow Recipes to Make for Pride: Tie-Dye Swiss Roll Cake and More

Food blogger and recipe developer Jason Goldstein joined “Good Morning America” ​​with three rainbow-colored recipes for anyone looking to make a festive treat this month.

Check out the full recipes below.

Pride Summer Roll

Chef Jason Goldstein makes a rainbow summer roll to celebrate Pride Month.

Chop happy

4 round rice leaves
1 mango cut into small strips
1 avocado cut into small strips
1 red pepper cut into small strips
1 orange pepper cut into small strips
1/4 red cabbage cut into small strips
2 teaspoons each salt, pepper, garlic powder
1/2 lime juice
10 mint leaves

Add salt, pepper and lime juice to vegetables and fruit and let sit for 15 minutes to absorb the seasoning.
Dip a sheet of rice paper in warm water for 15 seconds to hydrate it. Working quickly, place the soft rice paper on a cutting board and add 2 mint leaves to the center of the rice paper, followed by 3 strips of red pepper in the center, then next to it 3 strips of mango, 3 strips of avocado, 3 orange strips. strips of pepper and 3 strips of red cabbage.
Fold the left and right edges over the vegetables then roll to form a spring roll.
Cut down the center to see the rainbow vegetables and repeat with the rest of the rolls.
Serve with peanut sauce, ranch dressing or your favorite dips.

You can make this two days in advance, just wrap the rolls in a damp paper towel to prevent them from drying out and wrap them individually in Saran wrap to avoid sticking to the other rolls. Place in the refrigerator.
You can use any vegetable or meat to make it colorful.

Rainbow Tie-Dye Swiss Roll Cake

PHOTO: Chef Jason Goldstein shares his recipe for Rainbow Tie-Dye Swiss Roll Cake.

Chef Jason Goldstein shares his recipe for Rainbow Tie-Dye Swiss Roll Cake.

Chop happy

6 eggs (separate the yolks and whites into 2 separate bowls)
1 cup of sugar
2 teaspoons of vinegar
1 1/2 cups cake flour
1 teaspoon of salt
2 tablespoons of cold water
2 cups whipped cream

PHOTO: Chef Jason Goldstein shares his recipe for Rainbow Tie-Dye Swiss Roll Cake.

Chef Jason Goldstein shares his recipe for Rainbow Tie-Dye Swiss Roll Cake.

Chop happy

Crack and separate six eggs into two bowls of yolks and whites and set aside.
In the bowl with the yolks, combine half a cup of sugar, vinegar, cake flour, salt and cold water and set aside.
Now, in the egg white bowl, whisk the egg whites with the other half cup of sugar until they form stiff peaks. Using a rubber spatula, gently fold the egg whites into the yolk mixture.
Now separate the dough evenly into five bowls.
To each bowl, add about 10 drops of different food coloring (red, orange, yellow and blue).
Line a baking tray with parchment paper and add spoonfuls of each color of pastry until the tray is filled without overflowing.
Bake at 400 degrees for 8 minutes. Remove the cake from the oven and, while it is still warm, roll it up using the parchment paper like a jelly roll. Place in the refrigerator for 30 minutes to chill.
Unroll the cake and add the whipped cream, then restart and enjoy!

You can make this cake in advance and keep it rolled until ready to serve.
If you use cake flour, which is all-purpose flour and cornstarch, it creates a fluffier cake and makes it easier to roll.
You can make it gluten-free by using gluten-free flour.
Beating the egg whites ensures a moist cake.
It’s great to do with the whole family and it’s great as a centerpiece on the table.

Pride Punch

PHOTO: Chef Jason Goldstein prepares a Pride punch.

Chef Jason Goldstein prepares a Pride punch.

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Serving size: 2 drinks

2 cups ginger ale
2 cups of white grape juice
1/2 cup strawberries
1/2 cup cantaloupe
1/2 cup pineapple
1/2 cup green grapes
1/2 cup blueberries


Mix cold ginger ale and grape juice. Then fill each cup with blueberries, then grapes, then pineapple, then cantaloupe and garnish with strawberries. Now pour the punch into both glasses.

Tips and tricks
You can use any type of fruit you like.
Freeze fruit to act like ice and keep your drink cold.
You can also mix cranberry juice with ginger ale for a slightly less sweet taste.

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