Easiest Way to Cook Appetizing Chiffon Roll Cake Made with Rice Flour

Chiffon Roll Cake Made with Rice Flour. Great recipe for Chiffon Roll Cake Made with Rice Flour. I wondered how to make a cake that is easy to roll. Using bread as my inspiration, I decided to try mochi rice flour.

Using bread as my inspiration, I decided to try mochi rice flour. This recipe is an improvement from the previous one. After some trial and error, I came up with a satisfying cake batter that can fit easily into small sheet cake pan. You can have Chiffon Roll Cake Made with Rice Flour using 10 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Chiffon Roll Cake Made with Rice Flour

1. You need 3 of Eggs.
2. Prepare 1 pinch of Salt.
3. You need 45 grams of Sugar.
4. It's 30 grams of ♥Cake flour.
5. Prepare 30 grams of ♥Mochiko (mochi or sweet rice flour).
6. It's 1/2 tsp of Vanilla extract.
7. It's 2 tbsp of Olive oil.
8. It's 50 grams of Milk.
9. Prepare 50 ml of Heavy cream (filling).
10. Prepare 1 1/2 tsp of ~as much (to taste) Sugar for the heavy cream.

Remove the tiger skin from the oven immediately when the desired color is achieved. Add your oil -> milk -> vanilla essence -> flour in a order and whip it well at each addition. Using bread as my inspiration, I decided to try mochi rice flour. This recipe is an improvement from the previous one.

Chiffon Roll Cake Made with Rice Flour step by step

1. Preparation- Steps 1 and 2: Separate the egg yolks and egg whites, place the egg yolks into a large bowl and the egg whites into a small one respectively ..
2. Heat the milk until lukewarm. Combine the ♥ ingredients and sift together ..
3. Add salt to the egg whites, and add in half of the sugar in 2 batches. Beat with a handheld mixer until the meringue is shiny and forms peaks..
4. Add the remaining sugar to the egg yolks along with the vanilla extract, and beat well until it turns white and thick. Keep whipping until the mixer leaves tracks in the batter as shown in the photo ..
5. Add in the olive oil a bit at a time, and mix well between each turn. Add in the milk a little at a time, mixing well between additions..
6. Put in1/3 of the sifted ingredients from Step 2 and stir until they are blended in. Add the remaining amount and use a whisk to scoop it up from the side and fold it in..
7. Use the whisk from step 6 to mix the egg whites and adjust the consistency. Add 1/3 of the meringue into the batter and blend until smooth. Cut and fold in the rest using a spatula..
8. Pour the batter into the cake tin, and bake in an oven preheated to 180°C for 15 minutes ..
9. Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc. ..
10. When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely..
11. When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again..
12. Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge)..
13. Wrap in plastic wrap after rolling it up, and refrigerate until the cream settles . It should take about 2 hours (if you are in a hurry) up to 5 hours ..
14. Decorate it however you like, and it is done..
15. This time I used a whipped cream cheese filling with cherry blossom powder added to it..
16. I made these as presents ..

After some trial and error, I came up with a satisfying cake batter that can fit easily into small sheet cake pan. Don't let the rice flour fool you: this cake is filled with intriguing flavor. Author Alice Medrich recommends pairing the cake with lightly sweetened strawberries or sliced mango or pineapple. Sieve both flours together and mix in the salt. Beat egg yolks and sugar until creamy, drizzle in oil and lemon juice/zest.