Hello, I am Laura. Today, I’m gonna show you how to prepare chiffon roll cake made with rice flour recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chiffon Roll Cake Made with Rice Flour Recipe
Chiffon Roll Cake Made with Rice Flour is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chiffon Roll Cake Made with Rice Flour is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook chiffon roll cake made with rice flour using 10 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Chiffon Roll Cake Made with Rice Flour:
- Get 3 Eggs
- Prepare 1 pinch Salt
- Take 45 grams Sugar
- Prepare 30 grams ♥Cake flour
- Take 30 grams ♥Mochiko (mochi or sweet rice flour)
- Prepare 1/2 tsp Vanilla extract
- Make ready 2 tbsp Olive oil
- Get 50 grams Milk
- Prepare 50 ml Heavy cream (filling)
- Take 1 1/2 tsp ~as much (to taste) Sugar for the heavy cream
Steps to make Chiffon Roll Cake Made with Rice Flour:
- 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 .
- Heat the milk until lukewarm. Combine the ♥ ingredients and sift together .
- 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.
- 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 .
- 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.
- 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.
- 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.
- Pour the batter into the cake tin, and bake in an oven preheated to 180°C for 15 minutes .
- Remove the cake from the tin with the cooking sheet intact, and let cool on a baking rack etc. .
- When the cake has cooled down a little, cover the surface of the cake with parchment paper and leave to cool completely.
- When the cake is completely cool, very carefully peel the paper off, then place the cake on top of the paper again.
- Spread with your favorite filling, and carefully roll it up from the side of the photo (the shorter edge).
- 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 .
- Decorate it however you like, and it is done.
- This time I used a whipped cream cheese filling with cherry blossom powder added to it.
- I made these as presents .
So that’s going to wrap it up for this distinctive dish chiffon roll cake made with rice flour recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
